Description
Creamy one pot veggie mac and cheese delivers comfort and nutrition in a single skillet, blending cheesy goodness with hidden vegetable power. Packed with flavor and simple to prepare, this dish offers a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) elbow macaroni
- 1 cup (236 ml) cheddar cheese, shredded
- ½ cup (118 ml) Parmesan cheese, grated
Vegetables:
- 1 cup (236 ml) broccoli florets, chopped
- ½ cup (118 ml) carrots, shredded or finely diced
- ½ cup (118 ml) zucchini, shredded (optional)
Liquids and Seasonings:
- 2 cups (473 ml) low-sodium vegetable broth
- 1 cup (236 ml) milk (dairy or unsweetened plant-based)
- 1 tablespoon butter (or olive oil, for creaminess)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- Combine macaroni, vegetable broth, and milk in a large pot, creating a liquid base for cooking the pasta and vegetables simultaneously over medium heat.
- Add broccoli florets, diced carrots, and sliced zucchini into the pot, ensuring even distribution throughout the cooking liquid.
- Gently stir the mixture periodically, allowing the pasta to absorb the flavorful broth while the vegetables soften and become tender.
- Monitor the cooking process, watching for the pasta to reach an al dente consistency and most of the liquid to be absorbed, which typically takes 8-10 minutes.
- Reduce the heat to low, preparing the pot for the cheese incorporation phase of the recipe.
- Sprinkle shredded cheddar cheese and grated Parmesan into the pot, creating a rich, creamy base for the sauce.
- Add softened butter, garlic powder, paprika, salt, and black pepper to enhance the overall flavor profile of the dish.
- Whisk the ingredients continuously, ensuring the cheese melts smoothly and creates a velvety sauce that coats the pasta and vegetables evenly.
- Remove the pot from the heat source and allow the mac and cheese to rest for a couple of minutes, which helps the sauce thicken and develop a more cohesive texture.
- Serve the veggie-packed mac and cheese immediately, presenting a nutritious and comforting one-pot meal that combines pasta, vegetables, and creamy cheese.
Notes
- Swap vegetable broth with water if you prefer a milder flavor profile or want to reduce sodium content.
- Choose whole wheat or gluten-free pasta to accommodate different dietary needs without compromising texture.
- Cut vegetables into uniform, small pieces to ensure even cooking and consistent bite throughout the dish.
- Experiment with different cheese combinations like gouda, monterey jack, or nutritional yeast for unique flavor variations and added nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg