This One Pot Veggie Mac and Cheese is the ultimate comfort food made healthier and easier with colorful vegetables and minimal cleanup. Everything cooks in a single pot the pasta, the veggies, and the creamy cheese sauce making it perfect for busy weeknights when you want something cozy but still wholesome.
It’s rich, creamy, and packed with flavor, yet flexible enough to use whatever vegetables you already have on hand. From picky eaters to veggie lovers, this recipe is a guaranteed crowd pleaser.
If you’re craving a simple, satisfying dinner with less dishes and more flavor, this one pot veggie mac and cheese deserves a spot on your weekly menu.
Easy One Pot Vegan Chili Mac
What Is One Pot Veggie Mac and Cheese?
One Pot Veggie Mac and Cheese is a streamlined version of classic macaroni and cheese where the pasta cooks directly in milk or broth along with vegetables. As the pasta releases starch, it naturally thickens the sauce, creating a creamy, cohesive dish without the need for a separate roux or saucepan.
Compared to traditional mac and cheese, this version is:
- Faster to make
- Easier to clean up
- Packed with vegetables
- Creamy without heavy effort
It’s comfort food with a practical, modern twist.
Why You’ll Love This Recipe
- Made entirely in one pot
- Creamy and cheesy without complicated steps
- Loaded with colorful vegetables
- Customizable with any veggies or cheese
- Perfect for kids and adults alike
If you love easy dinners like Easy Healthy Baked Mac and Cheese or Slow Cooker Cowboy Casserole, this recipe belongs in your regular rotation.
How This Recipe Works
- Pasta cooks directly in liquid, releasing starch to thicken sauce
- Vegetables soften as pasta cooks, adding flavor and texture
- Cheese is added at the end to prevent graininess
- Milk creates creaminess without heavy cream
- One pot method locks in flavor and saves time
Ingredients You’ll Need
Base Ingredients
- 2 cups uncooked elbow macaroni or small pasta
- 2½ cups milk (whole or 2%)
- 1 cup vegetable broth or water
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables
- 1 cup broccoli florets, finely chopped
- ½ cup diced carrots
- ½ cup bell peppers, diced
- ½ cup frozen peas or corn
Cheese and Seasoning
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional Add-ins
- Red pepper flakes
- Smoked paprika
- Fresh parsley or chives
Ingredient Notes and Substitutions
- Pasta: Elbow macaroni works best, but shells or rotini also work.
- Milk: Whole milk gives the creamiest texture; plant-based milk works with adjustments.
- Vegetables: Use zucchini, spinach, cauliflower, or mushrooms if preferred.
- Cheese: Sharp cheddar gives flavor; avoid pre-shredded cheese for best melting.
- Butter + Oil: Combination adds richness and prevents sticking.
How to Make One Pot Veggie Mac and Cheese
Total time: About 30 minutes
Servings: 4–5
Step 1: Start the Base
In a large pot or deep skillet, heat butter and olive oil over medium heat.
Add carrots and bell peppers. Sauté for 2–3 minutes until slightly softened.
Step 2: Add Pasta and Liquid
Add uncooked pasta, milk, vegetable broth, broccoli, garlic powder, onion powder, salt, and pepper.
Stir well to prevent sticking.
Bring to a gentle simmer, then reduce heat to medium low.
Step 3: Cook Until Creamy
Cook uncovered for 10–12 minutes, stirring frequently, until pasta is tender and liquid has thickened.
Add peas or corn in the last 2 minutes of cooking.
Step 4: Add Cheese
Remove pot from heat.
Stir in cheddar and mozzarella gradually until fully melted and creamy.
Taste and adjust seasoning as needed.
Step 5: Serve
Serve hot, garnished with parsley, chives, or a pinch of red pepper flakes.
Tips for the Creamiest One Pot Mac and Cheese
- Stir frequently to prevent pasta from sticking
- Add cheese off heat to avoid grainy texture
- Chop vegetables small so they cook evenly
- Add extra milk if sauce thickens too much
- Use freshly grated cheese for smooth melting
Vegetable Variations
Green Veggie Version
Add spinach, zucchini, and peas for a lighter flavor.
Roasted Veggie Mac
Stir in pre-roasted vegetables like cauliflower or sweet potatoes.
Extra Protein Option
Add chickpeas, white beans, or lentils for a filling vegetarian meal.
Spicy Veggie Mac
Add jalapeños or chili flakes for heat.
Make Ahead and Storage Tips
Make Ahead
- Best enjoyed fresh, but can be made a few hours ahead
- Add a splash of milk when reheating
Storage
- Store leftovers in airtight container in fridge for up to 3 days
Reheating
- Reheat on stovetop or microwave with extra milk to restore creaminess
Serving Ideas
- Serve as a main vegetarian dinner
- Pair with a fresh green salad
- Serve as a side dish for family meals
- Add breadcrumbs or extra cheese on top for texture
This dish works well for weeknight dinners, lunch leftovers, or kid-friendly meals.
Nutritional Notes (Approximate per serving)
- Calories: 380–420
- Protein: 14–16g
- Carbohydrates: 45–50g
- Fat: 16–18g
Common Mistakes to Avoid
- Using high heat (milk can scorch)
- Adding cheese while pot is still on heat
- Overcooking pasta until mushy
- Not stirring enough causes sticking
- Using too much liquid at once
FAQs About One Pot Veggie Mac and Cheese
Can I make this vegan?
Yes. Use plant-based milk, vegan butter, and dairy-free cheese.
Can I add frozen vegetables?
Absolutely. Add them during the last few minutes of cooking.
Why is my sauce too thick?
Add milk gradually until desired consistency.
Can I double the recipe?
Yes, just use a larger pot and stir often.
Conclusion
This One Pot Veggie Mac and Cheese is creamy, comforting, and packed with vegetables all made with minimal effort and cleanup. It’s a practical, family-friendly recipe that delivers classic mac and cheese flavor with a healthier twist.
If you love easy dinners like Easy Lasagna Cups or Slow Cooker Buffalo Chicken Chili, this recipe belongs in your regular rotation.
Save this One Pot Veggie Mac and Cheese for an easy, creamy, veggie packed dinner you can make anytime with just one pot.
One Pot Veggie Mac and Cheese
Ingredients
Base Ingredients
- 2 cups uncooked elbow macaroni or small pasta
- 2½ cups milk whole or 2%
- 1 cup vegetable broth or water
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables
- 1 cup broccoli florets finely chopped
- ½ cup diced carrots
- ½ cup bell peppers diced
- ½ cup frozen peas or corn
Cheese and Seasoning
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Optional Add-ins
- Red pepper flakes
- Smoked paprika
- Fresh parsley or chives
Instructions
Step 1: Start the Base
- In a large pot or deep skillet, heat butter and olive oil over medium heat.
- Add carrots and bell peppers. Sauté for 2–3 minutes until slightly softened.
Step 2: Add Pasta and Liquid
- Add uncooked pasta, milk, vegetable broth, broccoli, garlic powder, onion powder, salt, and pepper.
- Stir well to prevent sticking.
- Bring to a gentle simmer, then reduce heat to medium low.
Step 3: Cook Until Creamy
- Cook uncovered for 10–12 minutes, stirring frequently, until pasta is tender and liquid has thickened.
- Add peas or corn in the last 2 minutes of cooking.
Step 4: Add Cheese
- Remove pot from heat.
- Stir in cheddar and mozzarella gradually until fully melted and creamy.
- Taste and adjust seasoning as needed.
Step 5: Serve
- Serve hot, garnished with parsley, chives, or a pinch of red pepper flakes.
Video
Notes
📝 Notes
- Use short pasta shapes like elbow macaroni or shells for even cooking.
- Whole milk creates a creamier sauce; low-fat milk works but will be lighter.
- Shred cheese fresh for smoother melting and better texture.
- Add vegetables in stages so softer veggies don’t overcook.
- Stir frequently to prevent sticking and ensure even cooking.
- Adjust seasoning at the end; cheese adds saltiness.
- For extra protein, stir in cooked beans or chickpeas.
- Store leftovers airtight in the fridge for up to 3 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 420 kcal,Carbohydrates: 48 g,
Fiber: 5 g,
Sugars: 7 g,
Protein: 18 g,
Fat: 18 g,
Saturated Fat: 9 g,
Cholesterol: 45 mg,
Sodium: 620 mg,
Potassium: 480 mg,
Calcium: 320 mg,
Iron: 2.6 mg
