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One Pot Veggie Mac and Cheese

This creamy, veggie-packed mac and cheese is a nostalgic embrace of flavors, combining sharp cheddar with fresh vegetables in a comforting one-pot meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni Opt for a high-quality, whole grain brand for added fiber.
  • 2 cups vegetable broth You can substitute with chicken broth if preferred.
  • 1 cup milk Dairy-free options include almond milk or oat milk.
  • 1 cup shredded cheese (cheddar or your choice) Use freshly grated cheese for better melt.
  • 1 cup mixed vegetables (like broccoli, bell peppers, and peas) Feel free to add your favorite veggies.
  • 1 tablespoon butter Can replace with olive oil for a vegan option.
  • to taste salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. In a large pot, pour in the vegetable broth and bring it to a rolling boil.
  2. Add the elbow macaroni, stirring occasionally. Cook according to package instructions until al dente.
  3. Stir in the mixed vegetables, followed by the cheese, milk, butter, garlic powder, onion powder, salt, and pepper.
  4. Reduce the heat and continue to cook, stirring occasionally, until the cheese completely melts and the mixture becomes creamy, about 5 minutes.
  5. Serve hot and enjoy your creamy One Pot Veggie Mac and Cheese!

Notes

To elevate nutritional value, add leafy greens like spinach or kale. For gluten-free options, substitute elbow macaroni with gluten-free pasta.