Go Back
One pot veggie mac and cheese served in a bowl with fresh vegetables

One Pot Veggie Mac and Cheese

A creamy, veggie-packed twist on traditional mac and cheese, this one pot recipe is quick, easy, and perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz macaroni You can use gluten-free macaroni if desired.
  • 2 cups vegetable broth Use low-sodium broth for a healthier option.
  • 1 cup milk Almond milk or any plant-based milk can be used for a vegan version.
  • 1 cup shredded cheese Cheddar or any cheese of your choice.
  • 1 cup mixed vegetables Try broccoli, bell peppers, or peas for color and nutrients.
  • 1 tbsp olive oil Used for sautéing the vegetables.
  • Salt and pepper to taste
  • Optional: garlic powder, onion powder, or other spices Feel free to add spices to enhance flavor.

Method
 

Preparation
  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. Add the macaroni, vegetable broth, and milk to the pot.
  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 additional spices to taste. Serve warm.

Notes

This mac and cheese can be stored in an airtight container in the fridge for 3-5 days or frozen for about a month.