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This one pot vegetable mac and cheese is loaded with cheesy goodness, full of fresh vegetables, and ready in just 25 minutes. A creamy comfort food win for both kids and adults!
Mac and cheese instantly takes me back to childhood, but this One Pot Vegetable Mac and Cheese gives the classic a fresh, veggie-loaded upgrade. It’s creamy, comforting, and comes together in one pot, which makes it perfect for busy weeknights. My whole family loves it, and I love that it’s an easy way to sneak in extra vegetables (even for the picky eaters). Use whatever veggies you have on hand, fresh, frozen, or a mix of both!
Whether you’re looking for a quick weeknight dinner, a hearty side dish, or a feel-good family favorite, this One Pot Vegetable Mac and Cheese checks all the boxes.
Why You’ll Love This One Pot Vegetable Mac and Cheese
- Made in one pot – Less mess, less stress. Everything cooks together for easy prep and cleanup.
- Kid-friendly and veggie-loaded – A great recipe for picky eaters and little ones who need a veggie boost.
- Flexible ingredients – Works with fresh or frozen vegetables, and you can mix and match cheeses.
- Creamy cheesy goodness – The cheese sauce is rich, flavorful, and coats every bite perfectly.
- Ready in about 25 minutes – A true easy weeknight meal.
Ingredients You’ll Need
- Olive Oil – Adds richness and helps soften the onion and garlic. A staple in the cooking process.
- Yellow Onion – Diced and sautéed for a flavorful base.
- Garlic – Minced for extra flavor and depth. Use fresh or jarred.
- Vegetable Broth – Adds savory flavor and keeps it vegetarian-friendly. A cup of water can be substituted in a pinch.
- Flour – Helps create a roux that thickens the creamy cheese sauce. You can use purpose flour or whole wheat flour.
- Milk – Any milk works, but whole or 2% gives the creamiest results. A splash of milk can help adjust the texture at the end.
- Elbow Macaroni – Classic mac and cheese pasta. You can also try whole wheat pasta or bean pasta.
- Mixed Veggies – Use frozen or fresh vegetables like peas, carrots, corn, or broccoli. Great way to add extra nutrition.
- Cheddar Cheese – A combo of white sharp cheddar and mild cheddar melts into a creamy sauce. You can sub other types of cheese like parmesan cheese or cottage cheese.
How to Make Veggie Mac
- Start by heating olive oil in a large saucepan or 12-inch skillet over medium-high heat. Sauté the diced onions until soft, about 3 minutes, then stir in the garlic and cook for another minute until fragrant.
- Next, pour in 1/2 cup of the vegetable broth and sprinkle in the flour. Stir until a paste forms. This is the start of your cheesy sauce! Let it cook for a minute or two to get rid of any floury taste.
- Then, slowly stir in the remaining broth and milk. Add the elbow macaroni and vegetables, and bring everything to a low simmer. Reduce the heat to low-medium heat and cook uncovered, stirring frequently, for about 10 minutes or until the pasta is al dente.
- Remove from the heat and stir in the cheddar cheese until it’s fully melted and the sauce is creamy. If the sauce thickens too much, add a splash of milk to loosen it up. Season with black pepper or garlic powder if desired.
- Serve hot, straight from the pot, or transfer to a baking dish, sprinkle with bread crumbs and bake until golden brown for a baked twist!
Expert Tips and Substitutions
- Fresh or frozen veggies work great – Frozen mixed vegetables make this dish easy, but feel free to use chopped fresh bell peppers, cherry tomatoes, or even sweet potatoes.
- Add spice – Stir in a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce for extra flavor.
- Try a cheesy upgrade – Mix in a little dijon mustard or nutritional yeast for a sharper cheese flavor.
- Swap the pasta – Whole grain or bean pasta adds extra nutrition and fiber.
- Blend the sauce – Use an immersion blender before adding the cheese for a super smooth sauce (especially helpful for hidden veggie mac!).
Storing and Making Ahead
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of milk to bring back the creamy texture.
This dish can also be made ahead and stored in a baking dish. Top with breadcrumbs and refrigerate until ready to bake at 375°F until hot and golden brown.
Frequently Asked Questions
What vegetables work best?
You can use just about anything, frozen peas, corn, carrots, broccoli, red bell pepper, or spinach. It’s a great meal idea for using what’s in your fridge.
How can I make this even creamier?
Try adding a little heavy cream or swapping part of the milk for cottage cheese.
Can I bake this mac and cheese?
Yes! Pour into a baking dish, top with breadcrumbs, and bake at 375°F for 15–20 minutes, or until bubbly and golden.
How can I make it spicy?
Add cayenne pepper, chili powder, hot sauce, or red pepper flakes to the cheese sauce.
Is this recipe freezer-friendly?
Yes, store in freezer-safe containers and freeze for up to 3 months. Thaw overnight before reheating.
Other One Pot Pasta Dinners
- Cajun Chicken Pasta
- Lemon Chicken Orzo
- Creamy Tomato Basil Tortellini
- 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!
One Pot Vegetable Mac and Cheese
Ingredients
- 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)
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 in an airtight container for up to 2 days.
- Add a splash of milk when reheating to keep the sauce creamy.
- You can blend the sauce before adding the cheese for a smoother texture.
- Works great with frozen or leftover vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super great dish, just missing spices! Dry mustard, cracked pepper, paprika possibly.. something! Onions are also a MUST. Overall a great recipe, and we love homemade mac & cheese.
I’ve been desparately trying to get my toddler to eat veggies, we’ve had to get several tile cleaning services done, but I am happy to report she LOVES this mac & cheese. I switch up the veggies and the types of cheese because we make it so often, but it has become a staple in our home. Thank you so much for sharing!!
This looks so dang good. I am gonna have to try and make this one. And your photos… beautiful as always.
I made this on Sunday night football as a side dish. It was easy to make and tasted great!