Description
This One Pot Veggie Mac and Cheese is creamy, cheesy, and packed with tender pasta and colorful vegetables. The pasta cooks right in the broth, so the sauce turns cozy and smooth without extra pans.
Ingredients
- 2 cups elbow macaroni, or pasta of your choice
- 4 cups vegetable broth or water
- 1 cup mixed vegetables, such as broccoli, bell peppers, or spinach
- 2 cups shredded cheese, cheddar or vegan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- ½ tsp paprika or Italian seasoning, optional
Instructions
- Start the pasta: Add the macaroni, vegetable broth or water, olive oil, garlic powder, and a small pinch of salt to a large pot. Bring to a gentle boil over medium high heat, stirring often.
- Cook until tender: Lower the heat to medium and simmer for 8 to 10 minutes, stirring often, until the pasta is tender and the liquid looks slightly starchy.
- Add the vegetables: Stir in the mixed vegetables and cook for 2 to 4 minutes, until broccoli is bright green, bell peppers are tender, or spinach has wilted.
- Melt the cheese: Reduce the heat to low and stir in the shredded cheese a handful at a time. Keep stirring until the sauce is creamy and coats the pasta.
- Season and serve: Add pepper, more salt if needed, and paprika or Italian seasoning if using. Let the mac sit for 2 minutes so the sauce thickens before serving.
Notes
- Use vegetable broth for the best flavor, or water for a lighter pantry version.
- Frozen vegetables work well, but add them near the end so they do not turn mushy.
- Store leftovers in the fridge for up to 4 days.
- Reheat with a splash of broth, water, or milk to bring the sauce back to creamy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: American
Keywords: veggie mac and cheese