One Pot Veggie Mac and Cheese
A creamy, cheesy pasta dish packed with nutrients and perfect for busy weeknights or relaxing weekends.
Ingredients
Pasta Base
- 8 oz macaroni Use gluten-free pasta for a gluten-free option.
Liquid Ingredients
- 2 cups vegetable broth
- 1 cup milk Use lactose-free or plant-based milk as alternatives.
Cheese
- 2 cups shredded cheese Mix cheddar with mozzarella or gouda for added flavor.
Vegetables
- 1 cup mixed vegetables (e.g., peas, carrots, bell peppers) Feel free to customize with your favorite vegetables.
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all your ingredients. Measure out the macaroni, broth, milk, and cheese. Chop mixed vegetables into bite-sized pieces.
Cooking Base
- In a large pot, combine macaroni, vegetable broth, and milk over medium heat. Bring to a gentle boil, stirring occasionally.
Adding Vegetables
- Once boiling, add mixed vegetables, garlic powder, and onion powder. Reduce heat and let it simmer for about 8–10 minutes.
Check Doneness
- Check pasta for doneness. It should be al dente with tender but vibrant vegetables.
Incorporating Cheese
- Gradually stir in shredded cheese until it melts completely, creating a rich, creamy texture.
Seasoning
- Taste the dish and adjust the seasoning with salt and pepper as needed.
Serving
- Serve hot, adding optional toppings like breadcrumbs or fresh herbs.
Enjoy
- Sit down with family or friends and enjoy this comforting bowl of mac and cheese.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat with a splash of milk to restore creaminess.