One Pot Veggie Mac and Cheese
This One Pot Veggie Mac and Cheese is creamy, comforting, and packed with colorful vegetables. Tender pasta cooks right in a rich, cheesy sauce while veggies add texture, flavor, and a wholesome boost. It’s an easy, family-friendly meal that comes together fast with minimal cleanup.
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