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A light blue casserole dish filled with creamy veggie mac and cheese, featuring spinach and diced red peppers.

Creamy One-Pot Veggie Mac and Cheese

This hearty and comforting one-pot recipe combines tender pasta, a rich cheesy sauce, and a colorful mix of vegetables for a wholesome meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 tbsp olive oil or butter
  • 1/2 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup broccoli florets small
  • 1/2 cup carrots finely diced
  • 1/2 cup red bell pepper diced
For the Mac and Cheese
  • 2.5 cups vegetable broth low sodium
  • 1.5 cups milk whole or 2%
  • 8 oz elbow macaroni uncooked
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried mustard powder
  • 1/4 tsp paprika optional
  • 4 oz cream cheese cut into cubes, room temperature
  • 2 cups sharp cheddar cheese freshly shredded

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Preparation Steps
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, finely diced carrots, and diced red bell pepper. Sauté for 5-7 minutes until vegetables start to soften. Add minced garlic and small broccoli florets, and cook for another 2-3 minutes until fragrant.
  2. Pour in low-sodium vegetable broth and milk. Stir in the uncooked elbow macaroni, salt, black pepper, dried mustard powder, and paprika (if using).
  3. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. If the mixture seems too dry before the pasta is cooked, add a splash more milk or broth.
  4. Remove the pot from the heat. Add the cubed, room temperature cream cheese and freshly shredded sharp cheddar cheese. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy.
  5. Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy one-pot veggie mac and cheese!

Notes

Storage: Store any leftover One-Pot Veggie Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore its creamy consistency.
Variations: Feel free to customize your veggies! Cooked peas or corn can be stirred in at the same time as the cheese. For a protein boost, cooked chickpeas or white beans can also be added. A pinch of red pepper flakes will add a subtle kick.