Introduction
Oh, mac and cheese. Just the thought of it brings back so many cozy memories, doesn’t it? Whether it was from a box on a busy weeknight, or a special homemade version from Grandma, it’s pure comfort food. And guess what? I’ve got a recipe that’s going to become your new go-to. We’re talking about a One-Pot Veggie Macaroni and Cheese that’s so ridiculously simple, you’ll wonder why you haven’t been making it this way all along. It’s perfect for those days when you want something delicious and heartwarming without a mountain of dishes to wash. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in under 30 minutes from start to finish.
- Easy: Minimal steps and hardly any cleanup make this a weeknight dream.
- Giftable: Imagine taking a warm dish of this to a friend who just had a baby or is feeling under the weather. It’s a hug in a pot!
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores a good mac and cheese. Adding veggies makes it even better!
Ingredients
Gather ’round, friends! Here’s what you’ll need for this simple, delicious mac and cheese. Don’t worry, most of these are pantry staples!
- 1 teaspoon Garlic powder: For that savory, aromatic kick. It’s a little secret weapon for flavor!
- 2 cups Elbow macaroni or pasta: The classic choice, but feel free to use any small pasta shape you have on hand.
- Salt and pepper to taste: The essentials! Don’t be shy with seasoning; it makes all the difference.
- 1 tablespoon Olive oil: Just a touch to get things started and add a little richness.
- 2 cups Cheese, shredded: Your favorite melting cheese is key! Cheddar is classic, but a mix of cheddar and Monterey Jack, or even some Gruyere, would be divine.
- 1 cup Mixed vegetables, frozen: This is where the magic happens! Peas, carrots, corn, green beans – whatever your heart (or freezer) desires. They cook right in the pot!
- 4 cups Vegetable broth or water: Broth will add more depth of flavor, but water works perfectly too if that’s what you have.
How to Make It
Alright, let’s get our aprons on and make some magic! This is where the “one-pot” truly shines.
- Step 1: Get things sizzling. Grab a nice big pot or a Dutch oven. Pop it on your stovetop over medium heat and add your tablespoon of olive oil. Let it warm up for just a moment.
- Step 2: Toss everything in (almost!). Now, add your elbow macaroni, vegetable broth (or water), garlic powder, a good pinch of salt, and a grind of pepper to the pot. Give it a good stir to make sure everything is happy and combined.
- Step 3: Let it bubble and simmer. Bring this mixture up to a boil. Once it’s bubbling away, reduce your heat to low, pop a lid on the pot, and let it simmer. You’ll want to let it cook for about 10-12 minutes, or until the pasta is almost tender (we call this “al dente”). Give it a stir every now and then to make sure nothing is sticking to the bottom.
- Step 4: Veggie time! Once the pasta is looking good, toss in your frozen mixed vegetables. Give it another good stir and let it cook for just another 2-3 minutes. This is enough time for the veggies to heat through and become perfectly tender.
- Step 5: Melt that cheese! Now, the best part. Take your pot off the heat. Sprinkle in your shredded cheese and stir, stir, stir! Keep stirring until all that glorious cheese has melted into a creamy, dreamy sauce that coats every single noodle. It’s going to look so good!
- Step 6: Serve it up! Ladle this warm, comforting mac and cheese into bowls and serve it right away. It’s best enjoyed fresh and gooey.
Substitutions & Additions
This recipe is so forgiving, and you can totally make it your own! Here are a few ideas:
- Cheese: Feel free to use a cheese blend! Monterey Jack, Colby, a touch of sharp white cheddar – whatever your family loves. For a little extra zing, try adding some Parmesan.
- Veggies: Don’t have mixed veggies? No problem! Frozen broccoli florets, peas, corn, or even finely chopped spinach (add it in step 4) work beautifully. If you’re using fresh veggies, you might need to add them a little earlier.
- Spice: Want a little kick? Add a pinch of cayenne pepper or a dash of hot sauce when you add the cheese.
- Protein Boost: Cooked chicken, ham, or even a can of drained chickpeas can be stirred in with the vegetables for extra heartiness.
Tips for Success
A few little tricks to make your mac and cheese absolutely perfect:
- Stirring is Key: Don’t forget to stir your pasta while it’s simmering. This prevents it from sticking to the bottom of the pot, which is the biggest culprit for a less-than-perfect mac and cheese.
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook a little bit even after you remove it from the heat, especially when you stir in the cheese. Aim for just shy of al dente in step 3.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can make your sauce a little less smooth. Taking the extra minute to shred your own cheese will give you the creamiest results.
- Prep Ahead: You can measure out your dry ingredients (garlic powder, salt, pepper) into a small bowl ahead of time. When it’s time to cook, you can just dump them in!
How to Store It
Leftovers are a beautiful thing! If you happen to have any (which I doubt!), store your One-Pot Veggie Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you might need to add a splash of milk or water and stir well to bring back that creamy texture. It’s also delicious cold, straight from the fridge – a little secret indulgence!
FAQs
Can I use different types of pasta?
Absolutely! As long as it’s a small pasta shape that cooks relatively quickly (like shells, rotini, or penne), it should work wonderfully. Just be mindful of the cooking time!
My mac and cheese seems a little thick. What can I do?
No worries! This can happen if it sits for a bit. Just stir in a tablespoon or two of milk, cream, or even a little extra vegetable broth or water over low heat until it reaches your desired creaminess.
Can I make this recipe dairy-free?
You sure can! Use a dairy-free shredded cheese alternative and a plant-based milk (like almond or oat milk) instead of dairy milk when reheating if needed. For the broth, stick with vegetable broth or water.
One-Pot Veggie Macaroni and Cheese
Equipment
- Pot or Dutch oven A nice big pot or a Dutch oven is recommended.
Ingredients
Main ingredients
- 1 teaspoon Garlic powder For that savory, aromatic kick.
- 2 cups Elbow macaroni or pasta The classic choice, but feel free to use any small pasta shape you have on hand.
- to taste Salt The essentials! Don't be shy with seasoning; it makes all the difference.
- to taste Pepper The essentials! Don't be shy with seasoning; it makes all the difference.
- 1 tablespoon Olive oil Just a touch to get things started and add a little richness.
- 2 cups Cheese, shredded Your favorite melting cheese is key! Cheddar is classic, but a mix of cheddar and Monterey Jack, or even some Gruyere, would be divine.
- 1 cup Mixed vegetables, frozen This is where the magic happens! Peas, carrots, corn, green beans – whatever your heart (or freezer) desires. They cook right in the pot!
- 4 cups Vegetable broth or water Broth will add more depth of flavor, but water works perfectly too if that's what you have.
Instructions
- Grab a nice big pot or a Dutch oven. Pop it on your stovetop over medium heat and add your tablespoon of olive oil. Let it warm up for just a moment.1 teaspoon Garlic powder
- Now, add your elbow macaroni, vegetable broth (or water), garlic powder, a good pinch of salt, and a grind of pepper to the pot. Give it a good stir to make sure everything is happy and combined.1 teaspoon Garlic powder
- Bring this mixture up to a boil. Once it's bubbling away, reduce your heat to low, pop a lid on the pot, and let it simmer. You'll want to let it cook for about 10-12 minutes, or until the pasta is almost tender (we call this "al dente"). Give it a stir every now and then to make sure nothing is sticking to the bottom.1 teaspoon Garlic powder
- Once the pasta is looking good, toss in your frozen mixed vegetables. Give it another good stir and let it cook for just another 2-3 minutes. This is enough time for the veggies to heat through and become perfectly tender.1 teaspoon Garlic powder
- Now, the best part. Take your pot off the heat. Sprinkle in your shredded cheese and stir, stir, stir! Keep stirring until all that glorious cheese has melted into a creamy, dreamy sauce that coats every single noodle. It's going to look so good!1 teaspoon Garlic powder
- Ladle this warm, comforting mac and cheese into bowls and serve it right away. It's best enjoyed fresh and gooey.