Description
Creamy One Pot Vegetable Mac and Cheese is a quick and delicious kid-friendly recipe packed with fresh veggies and cheesy goodness. Ready in just 25 minutes, it’s a comforting and nutritious meal perfect for busy weeknights.
Ingredients
Vegetables and Base
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 1/2 cups mixed veggies (fresh or frozen)
- 2 cups vegetable broth (divided, see instructions)
Dairy and Pasta
- 3 tablespoons flour
- 2 1/2 cups milk
- 3 cups elbow macaroni (about 10 ounces)
- 1 1/2 cups cheddar cheese (a mix of white sharp cheddar and mild cheddar)
Instructions
- Heat the Olive Oil and Sauté Onions: In a 12-inch pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup diced yellow onions and stir continuously until the onions are softened and translucent, about 3 minutes.
- Add Garlic: Stir in 1 tablespoon minced garlic and cook for an additional minute, allowing the garlic to become fragrant without burning.
- Create the Roux with Broth and Flour: Pour in 1/2 cup of vegetable broth and sprinkle 3 tablespoons of flour over the mixture. Stir well to combine and cook this mixture for about one minute to eliminate the raw flour taste.
- Add Remaining Liquid and Ingredients: Gradually add the remaining 1 cup of vegetable broth, 2 1/2 cups of milk, 3 cups elbow macaroni, and 1 1/2 cups mixed vegetables to the pan. Stir thoroughly to distribute everything evenly. Reduce the heat to a low simmer.
- Simmer Until Pasta is Al Dente: Cook the mixture on low heat, stirring often to prevent sticking, until the pasta is tender but still firm to the bite (al dente), approximately 10 minutes.
- Finish with Cheese: Remove the pan from heat and immediately stir in 1 1/2 cups of shredded cheddar cheese until fully melted and creamy.
- Serve: Serve the creamy vegetable mac and cheese immediately for best texture and flavor.
Notes
- Use a 12-inch skillet or wide pan for even cooking and space to stir comfortably.
- For a creamier texture, you can substitute half-and-half for part of the milk.
- Feel free to switch out vegetables based on season or preference, such as peas, carrots, or spinach.
- Stir frequently while simmering to prevent the pasta from sticking to the bottom of the pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk.
