Description
Veggie mac and cheese is a creamy one pot pasta made with tender macaroni, colorful vegetables, and melted cheese. This quick vegetarian dinner cooks in about 25 minutes and delivers comforting flavor with simple ingredients.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups vegetable broth or water
- 1 cup mixed vegetables such as broccoli, bell peppers, spinach
- 2 cups shredded cheddar cheese or vegan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional spices paprika or Italian seasoning
Instructions
- Heat olive oil in a large pot over medium heat and sauté mixed vegetables for 3 to 4 minutes until slightly soft
- Add elbow macaroni and pour in vegetable broth then bring the mixture to a boil
- Reduce heat to a simmer cover the pot and cook for 8 to 10 minutes stirring occasionally until pasta is tender and most liquid is absorbed
- Remove the pot from heat and stir in shredded cheese until melted and creamy
- Season with garlic powder salt pepper and optional spices then mix well
- Serve warm and divide into bowls
Notes
- Use vegetable broth instead of water for richer flavor
- Freshly shredded cheese melts more smoothly than pre shredded cheese
- Add a splash of milk when reheating leftovers to restore creaminess
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg