Go Back

One Pot Veggie Mac and Cheese

A creamy and comforting mac and cheese loaded with vibrant veggies, quick to prepare in just one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Broth
  • 2 cups elbow macaroni or any pasta you love
  • 4 cups vegetable broth or plain water if you're running low
Vegetables
  • 1 cup mixed vegetables such as broccoli, bell peppers, or spinach
Cheese
  • 2 cups shredded cheese cheddar is classic, but vegan alternatives also work well
Seasoning and Oil
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Toss in the mixed vegetables and sauté for about 3-4 minutes, just until they become slightly tender.
  3. Add the elbow macaroni and pour in the vegetable broth, stirring gently.
  4. Bring this vibrant mixture to a boil, then reduce the heat to a simmer.
  5. Cover and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
  6. Remove the pot from heat and stir in the shredded cheese until it becomes beautifully melted and creamy.
  7. Taste and season with salt, pepper, or any other spices you fancy before serving.

Notes

Serve with a side salad for freshness or a splash of hot sauce for spice. Top with crispy breadcrumbs or fresh herbs for added texture and flavor. Store leftovers in an airtight container in the fridge for up to 3 days.