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One Pot Veggie Mac and Cheese

A quick and comforting one-pan dish that combines creamy mac and cheese with delicious mixed vegetables, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Broth
  • 8 oz macaroni Any short pasta can be used.
  • 2 cups vegetable broth Homemade or store-bought.
  • 1 cup milk Use plant-based milk for vegan option.
Cheese and Veggies
  • 1 cup shredded cheese Cheddar or your choice.
  • 1 cup mixed vegetables E.g., broccoli, bell peppers, peas.
Seasoning and Cooking
  • 1 tbsp olive oil For sautéing vegetables.
  • to taste Salt and pepper Adjust according to taste.
  • optional garlic powder, onion powder, or other spices For added flavor.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add the mixed vegetables and sauté for 3-4 minutes until slightly tender.
  3. Toss in the macaroni, vegetable broth, and milk.
  4. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, stirring occasionally until the pasta is cooked.
  5. Remove from heat, stir in the shredded cheese until melted and creamy.
  6. Season with salt, pepper, and any extra spices to taste.
  7. Serve warm and enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat with a splash of milk.