One Pot Veggie Mac and Cheese

This One Pot Veggie Mac and Cheese is quick and easy. You cook the pasta and vegetables in one pot. You save time and have less cleanup. It gives you a creamy, warm meal that kids and adults like.

This recipe mixes pasta, vegetables, and cheese in one pot. It uses simple ingredients you may already have. You can change the vegetables or cheese to match your taste. The dish cooks fast and feels like comfort food.

How to make One Pot Veggie Mac and Cheese

Use a large pot and follow the steps below. Stir often so the pasta cooks evenly and the cheese melts smooth. Keep the heat medium so the milk does not boil over. When the pasta is soft, take the pot off the heat and stir in the cheese until creamy.

Ingredients :

• 8 oz elbow macaroni
• 2 cups vegetable broth
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup mixed vegetables (like broccoli, carrots, and peas)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions :

1. In a large pot, heat olive oil over medium heat.
2. Add the mixed vegetables and sauté for about 3-4 minutes.
3. Stir in the elbow macaroni, vegetable broth, and milk.
4. Bring to a boil, then reduce heat and simmer until the pasta is tender, about 8-10 minutes.
5. Remove from heat and stir in the shredded cheese until melted and creamy.
6. Season with garlic powder, salt, and pepper.
7. Serve warm.

How to serve One Pot Veggie Mac and Cheese

Serve it hot in bowls. Add a little extra cheese on top if you like. You can add a sprinkle of pepper or chopped herbs. For more mac and cheese ideas, see mac and cheese recipes.

How to store One Pot Veggie Mac and Cheese

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan on low heat with a splash of milk to make it creamy again. You can also freeze it for up to 1 month, but the texture may change.

Tips to make One Pot Veggie Mac and Cheese

• Use a pot large enough so the pasta can move while cooking.
• Stir often to stop the pasta from sticking.
• Add milk slowly if the sauce looks too thick.
• Taste and add salt at the end to avoid over-salting.
• Use pre-cut frozen vegetables to save time.

Variations

• Use different cheeses like mozzarella or pepper jack for new flavors.
• Add cooked chicken or bacon for more protein.
• Use whole wheat or gluten-free pasta if needed.
• Add a pinch of nutmeg or mustard powder for extra depth.

FAQs

Can I use different vegetables?
Yes. Use any mix you like, fresh or frozen.

Can I make this dairy-free?
Yes. Use plant milk and dairy-free cheese.

How do I stop the pasta from getting mushy?
Watch the cooking time and test the pasta a bit early. Remove from heat when it is just tender.

Can I double the recipe?
Yes. Use a bigger pot and increase liquid and ingredients evenly.