Creamy One Pot Veggie Mac and Cheese
A delightful, creamy mac and cheese incorporating mixed vegetables, perfect for quick weeknight dinners.
Ingredients
Pasta and Base
- 8 ounces elbow macaroni
- 2 cups vegetable broth
- 1 cup milk
Cheese and Flavoring
- 1 cup shredded cheddar cheese
- 1 tablespoon butter
Vegetables
- 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
Optional Topping
- breadcrumbs optional for topping
Instructions
Preparation
- Gather all the ingredients on your countertop.
Cooking
- In a large pot, combine the elbow macaroni, vegetable broth, and milk. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium. Cook the pasta for about 8–10 minutes, stirring frequently until the pasta is tender.
- Stir in the mixed vegetables once the pasta is cooked. Cook for an additional 2–3 minutes.
- Add the butter and shredded cheddar cheese to the pot. Stir until the cheese is completely melted.
- Taste and season with salt and pepper as desired.
- If desired, sprinkle breadcrumbs over the mixture and broil it until golden brown.
- Serve warm and enjoy.
Notes
For a gluten-free version, swap the elbow macaroni for gluten-free pasta. To add protein, consider mixing cooked chicken or beans into the recipe.