Oh my goodness, let me tell you about my absolute favorite dish to whip up when I want something comforting and super simple: One Pot Veggie Mac and Cheese! Seriously, this dish is like a warm hug in a bowl. The creamy texture is just heavenly, and it’s so easy to make—I can’t help but feel like a kitchen rockstar every time I serve it up!
I remember the first time I made this for a family gathering. It was a chilly evening, and everyone was craving something hearty. I just tossed everything into one pot, and before I knew it, the delicious aroma filled the kitchen. People kept coming back for seconds (and thirds!), and I knew I had struck gold with this recipe. It’s perfect for busy weeknights or lazy weekends, and the best part? You can customize it with whatever veggies you have lying around!
So, grab your pot and let’s dive into this creamy, dreamy one pot wonder that’s sure to become a staple in your home too!
Ingredients List
- 8 oz macaroni (any shape you love, but I’m partial to elbow macaroni for that classic feel)
- 2 cups vegetable broth (homemade or store-bought; it adds so much flavor!)
- 1 cup milk (I usually go for whole milk, but any kind works—just make sure it’s not sour!)
- 2 cups shredded cheese (I like a mix of sharp cheddar and mozzarella for that gooey goodness)
- 1 cup mixed vegetables (fresh, frozen, or leftover—peas, diced carrots, and bell peppers are fantastic!)
- 1 tsp garlic powder (for that aromatic kick)
- 1 tsp onion powder (adds depth without the hassle of chopping onions)
- Salt to taste (don’t be shy, season it well!)
- Pepper to taste (freshly cracked, if you’ve got it—so good!)
How to Prepare One Pot Veggie Mac and Cheese
Step 1: Combine Ingredients
Okay, let’s get started! Grab a large pot and toss in your 8 oz of macaroni, 2 cups of vegetable broth, and 1 cup of milk. I like to use a pot that’s big enough to give everything some room to dance around, so it cooks evenly. Just give it a little stir to combine everything. It’s like a cozy little pasta party already!
Step 2: Bring to a Boil
Now, place that pot over medium heat and bring it to a boil. You’ll want to keep an eye on it, because once it starts bubbling, it’s time to move quickly! Look for those little bubbles forming along the edges—that’s your cue! This is where the magic begins, so don’t wander off—stay close!
Step 3: Add Vegetables and Spices
Once you’ve got that lovely boil going, it’s time to add your mixed vegetables. You can use whatever you have on hand—frozen peas, diced carrots, or bell peppers work beautifully! Add in 1 tsp of garlic powder and 1 tsp of onion powder for that extra flavor kick. Stir everything together so those spices get all cozy with your pasta and veggies!
Step 4: Simmer the Mixture
Reduce the heat to a simmer and let it cook for about 8-10 minutes. This is where the pasta absorbs all that delicious broth and milk, becoming tender and creamy. You’ll know it’s ready when the macaroni is cooked through but still has a little bite—al dente, as they say! The consistency should be creamy but not too thick; it’s like a comforting hug in every bite.
Step 5: Stir in Cheese
Now comes the best part—adding the cheese! Stir in your 2 cups of shredded cheese until it melts beautifully into the mixture. This is where the creamy texture really shines. I like to use a mix of sharp cheddar and mozzarella for that perfect gooeyness. Just keep stirring until everything is melted and combined. Oh wow, the smell is heavenly!
Step 6: Season and Serve
Finally, it’s time to season! Sprinkle in some salt and pepper to taste—don’t be shy, it makes a world of difference. Give it one last stir, and then serve it hot! It’s best enjoyed right away, so gather your loved ones and dig in while it’s warm and comforting. Trust me, you won’t be able to resist going back for more!
Why You’ll Love This Recipe
- Quick preparation: You can whip this up in just 25 minutes—perfect for those busy weeknights!
- One pot magic: Less cleanup means more time to enjoy your meal and relax.
- Creamy texture: The combination of melted cheese and creamy broth creates a dreamy consistency that’s hard to resist.
- Customizable: Use any veggies you have on hand, so it’s a great way to clear out the fridge.
- Healthier comfort food: Packed with veggies, this dish is a guilt-free way to indulge in mac and cheese.
- Kid-friendly: Even the pickiest eaters will love this cheesy goodness!
- Leftover friendly: It tastes just as good the next day, making it perfect for meal prep.
Tips for Success
- Cheese Levels: Feel free to adjust the amount of cheese based on how cheesy you want it! If you’re feeling adventurous, try adding in some cream cheese or a sprinkle of parmesan for an extra layer of flavor.
- Veggie Choices: Don’t be afraid to mix it up! Use whatever veggies you have on hand—spinach, broccoli, or even zucchini can all work wonders. Just make sure to chop them into bite-sized pieces for even cooking.
- Broth vs. Water: Always use vegetable broth instead of water for cooking the pasta. It adds a depth of flavor that really elevates the dish. You might be surprised at how much difference it makes!
- Don’t Overcook: Keep an eye on your pasta during the simmering stage. You want it al dente, so it holds up well in the creamy sauce. No one enjoys mushy mac and cheese!
- Leftovers Love: If you have leftovers, store them in an airtight container in the fridge. When reheating, add a splash of milk to loosen it up and restore that creamy texture!
- Spice It Up: If you like a little kick, consider adding some crushed red pepper flakes or a dash of hot sauce to the mix. It’s a fun way to customize the flavor to your liking!
Nutritional Information
Now, I know you’re curious about the nutritional side of things, so here’s a quick breakdown of what you can expect from a delicious serving of One Pot Veggie Mac and Cheese. Each serving (that’s about 1 cup) has:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 40mg
It’s a comforting bowl of goodness that not only satisfies your cravings but also packs in some nutrition with those mixed veggies! Enjoy this guilt-free indulgence knowing that it’s not just delicious but also a little nourishing!
FAQ Section
Can I use gluten-free pasta?
Absolutely! Just swap out regular macaroni for your favorite gluten-free variety. The cooking time might vary slightly, so keep an eye on it to avoid overcooking.
What if I don’t have vegetable broth?
No worries! You can use water, but I highly recommend using vegetable broth for that extra depth of flavor. If you have bouillon cubes, you can dissolve one in water to create a quick broth.
Can I add protein to this dish?
For sure! Adding cooked chicken, turkey, or even chickpeas can boost the protein content and make it even heartier. Just toss them in when you add the vegetables!
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Just make sure to reheat it gently on the stove or in the microwave, adding a splash of milk if it gets too thick.
Can I freeze One Pot Veggie Mac and Cheese?
Yes, you can! Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep well for about 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently.
What veggies work best in this recipe?
Honestly, the sky’s the limit! Peas, corn, bell peppers, and broccoli are all great choices. Use whatever you have on hand or whatever’s in season for the best flavor!
Can I make this recipe vegan?
Definitely! Just substitute the cheese with a vegan cheese alternative and opt for plant-based milk and broth. You can still achieve that creamy texture while keeping it dairy-free!
Storage & Reheating Instructions
So, you’ve made a big batch of that comforting One Pot Veggie Mac and Cheese and now you’ve got some leftovers—lucky you! Storing them properly is key to keeping that creamy goodness intact. Here’s how I do it:
- Storing Leftovers: Allow the mac and cheese to cool completely before transferring it to an airtight container. This helps prevent condensation, which can lead to a soggy texture. You can keep it in the fridge for about 3-4 days—perfect for meal prep or a quick lunch!
- Freezing: If you want to save it for later, you can freeze the mac and cheese! Just make sure it’s completely cooled, then scoop it into a freezer-safe container or zip-top bag. It should keep well for about 2-3 months. Remember to label it with the date so you know when to enjoy it!
When you’re ready to indulge in those leftovers, here’s the best way to reheat:
- Microwave: If you’re in a hurry, pop your serving in the microwave. Just add a splash of milk to help bring back that creamy texture, cover it with a microwave-safe lid or plate, and heat it in 30-second intervals, stirring in between until it’s heated through.
- Stovetop: For a more even reheating, I prefer the stovetop method. Just add your leftover mac and cheese to a pot over low heat, adding a little milk as needed to loosen it up. Stir gently until it’s warmed through and creamy again. This way, it’s like enjoying a fresh batch!
And there you have it! Simple tips to keep your One Pot Veggie Mac and Cheese delicious even after it’s been stored. Enjoy every last bite, my friend!
Print
One Pot Veggie Mac and Cheese: 5 Reasons to Love It
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and creamy one pot veggie mac and cheese.
Ingredients
- 8 oz macaroni
- 2 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheese
- 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, combine macaroni, vegetable broth, and milk.
- Bring to a boil over medium heat.
- Add mixed vegetables, garlic powder, and onion powder.
- Reduce heat and simmer until pasta is cooked.
- Stir in shredded cheese until melted and creamy.
- Season with salt and pepper.
- Serve hot.
Notes
- Use any veggies you have on hand.
- Adjust cheese quantity based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: One Pot Veggie Mac and Cheese