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Close up photo of veggie mac and cheese on a plate with a fork.
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One Pot Veggie Mac and Cheese

This mac and cheese combines a classic homemade dish with hearty vegetables, creamy milk and cheesy goodness.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 530kcal
Author Ashley C.

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 for up to 2 days. Reheat just prior to serving.

Nutrition

Serving: 0g | Calories: 530kcal | Carbohydrates: 69g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 481mg | Potassium: 434mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2885IU | Vitamin C: 6.1mg | Calcium: 350mg | Iron: 1.7mg