One Pot Veggie Mac and Cheese

Everyone loves homemade macaroni and cheese. One Pot Veggie Mac and Cheese combines a classic homemade dish with hearty vegetables, creamy milk and cheesy goodness. Cooks in one pot in 25 minutes!

Classic macaroni and cheese is a great dish for any time of the year. Add fresh or frozen vegetables like carrots, corn, peas and broccoli to create a comforting dish packed with nutrients. Everything cooks in one pot in under 15 minutes. Prep and clean up are easy. This easy mac and cheese is a hearty meal for the entire family!

How to make veggie mac and cheese

Heat olive oil in a skillet over medium heat. Add chopped onions and stir until soft. Stir in garlic and cook for one additional minute. Add vegetable broth and flour. Then cook for one minute. Add additional broth, milk macaroni and vegetables. Stir and reduce heat to a summer. Cook over low heat, stirring often, until the pasta is cooked, about 10 minutes.

Remove from the heat and stir in cheese. Serve immediately. See the recipe below for full ingredient measurements and instructions.

Tips

• Do not forget to stir often while cooking. If you forget to stir, the ingredients will stick to the bottom of the pan.
• Cook on low heat on barely a simmer.
• Use fresh or frozen vegetables. We like to buy frozen mixed veggies and stir them in frozen. You can also use fresh vegetables or use a mix of frozen and fresh.
• Refrigerate for up to 2 days. Reheat just prior to serving.

Other one pot pasta dinners

• Cajun Chicken Pasta
• Lemon Chicken Orzo
• Jalapeno Popper Chicken Pasta
• Buffalo Chicken Pasta

This cheesy one pot recipe is a tasty family friendly dinner. It’s a great way to sneak in vegetables into a hearty meal. If you try it, let us know what you think!

4.91 from 11 votes

One Pot Veggie Mac and Cheese

By Spoonful of Flavor

This mac and cheese combines a classic homemade dish with hearty vegetables, creamy milk and cheesy goodness.

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 6 servings

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Ingredients 

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• ▢ 2 tablespoons olive oil
• ▢ 1/2 cup diced yellow onion
• ▢ 1 tablespoon minced garlic
• ▢ 1 1/2 cups vegetable broth
• ▢ 3 tablespoons flour
• ▢ 2 1/2 cups milk
• ▢ 3 cups elbow macaroni, (10 ounces)
• ▢ 1 1/2 cups mixed veggies, (can use fresh or frozen)
• ▢ 1 1/2 cups cheddar cheese, (mix of white sharp cheddar and mild cheddar)

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Instructions 

• In a 12" pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Stir in garlic and cook an additional minute. Add 1/2 cup vegetable broth and flour. Stir then cook for one minute. Add remaining broth, milk, macaroni and vegetables. Stir then reduce heat to a simmer. Cook over low heat, stirring often, until pasta is al dente, about 10 minutes. Remove from heat and stir in cheese. Serve immediately.

Video

Notes

• Refrigerate for up to 2 days. Reheat just prior to serving.

Nutrition

Serving: 0g, Calories: 530kcal, Carbohydrates: 69g, Protein: 22g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 481mg, Potassium: 434mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2885IU, Vitamin C: 6.1mg, Calcium: 350mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!