Description
A quick and creamy one-pot vegetarian mac and cheese made with sautéed mixed vegetables, elbow macaroni, and melted cheese for a comforting and easy-to-make meal suitable for busy weeknights.
Ingredients
Scale
Pasta and Broth
- 2 cups elbow macaroni or pasta of your choice
- 4 cups vegetable broth or water
Vegetables and Seasoning
- 1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional spices: paprika or Italian seasoning
Cheese
- 2 cups shredded cheese (cheddar or vegan cheese)
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add your mixed vegetables and sauté for about 3-4 minutes until they start to soften.
- Add Pasta and Broth: Stir in the elbow macaroni and pour in the vegetable broth (or water). Bring the mixture to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and cover the pot. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Incorporate the Cheese: Remove the pot from heat and stir in the shredded cheese until melted and creamy. For a thicker consistency, add a splash of milk or more cheese as needed.
- Season to Taste: Add salt, pepper, and any additional spices to taste. Mix well to combine.
- Serve: Divide the mac and cheese into bowls and enjoy immediately, garnished with your favorite toppings if desired.
Notes
- You can customize the vegetables based on your preference or seasonality.
- Use vegan cheese to make this recipe dairy-free.
- For creamier mac and cheese, add a splash of milk or cream while incorporating the cheese.
- Keep stirring occasionally while cooking pasta to prevent sticking.
- This dish is best enjoyed immediately for the creamiest texture.
