One Pot Veggie Mac and Cheese

This One Pot Veggie Mac and Cheese is a creamy, cheesy, and wholesome twist on classic mac and cheese! Packed with tender vegetables and made in just one pot, this easy recipe is perfect for a quick weeknight dinner or a kid-friendly meal.

Why You’ll Love This Recipe

  • One-Pot Meal – Fewer dishes and easy cleanup.
  • Extra Veggies – A nutritious way to sneak in more vegetables.
  • Super Creamy – Velvety cheese sauce coats every bite.
  • Quick & Easy – Ready in just 20 minutes!
  • Customizable – Use your favorite cheese and veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mac and Cheese:

  • Elbow macaroni (or any short pasta)
  • Butter
  • Garlic (minced)
  • Milk (whole or plant-based)
  • Vegetable broth (or water)
  • Sharp cheddar cheese (shredded)
  • Parmesan cheese (optional, for extra flavor)
  • Cream cheese (for extra creaminess)
  • Salt & black pepper

Vegetables:

  • Broccoli florets
  • Carrots (shredded or diced)
  • Peas (fresh or frozen)
  • Bell peppers (diced)
  • Spinach or kale (chopped)

Optional Toppings:

  • Bread crumbs for a crispy topping
  • Hot sauce for spice
  • Crumbled bacon for extra flavor

Directions

Cook the Pasta & Veggies:

  1. Sauté Garlic – In a large pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
  2. Add Pasta & Liquid – Pour in vegetable broth and milk, then stir in the pasta. Bring to a boil.
  3. Cook Until Tender – Let pasta cook for 8-10 minutes, stirring occasionally. Add more broth if needed.

Add the Cheese & Finish:

  1. Stir in Vegetables – Add broccoli, carrots, peas, and bell peppers in the last 3-4 minutes of cooking.
  2. Melt the Cheese – Reduce heat to low and stir in cheddar, Parmesan, and cream cheese until smooth.
  3. Season & Serve – Add salt, pepper, and spinach (if using). Stir until everything is combined and creamy.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Variations

  • Spicy Version – Add red pepper flakes or jalapeños.
  • Protein Boost – Stir in cooked chicken, tofu, or shrimp.
  • Gluten-Free Option – Use gluten-free pasta.
  • Dairy-Free Option – Use plant-based milk and vegan cheese.
  • Baked Mac & Cheese – Transfer to a baking dish, top with breadcrumbs, and broil for 3-5 minutes.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 2 months. Thaw before reheating.
  • Reheating: Warm in a pot over low heat with a splash of milk to restore creaminess.

FAQs

Can I use different cheeses?

Yes! Try mozzarella, Gouda, or Monterey Jack for a different flavor.

How do I keep mac and cheese from drying out?

Stir in a little extra milk or broth when reheating.

Can I use frozen vegetables?

Yes! Add them directly in the last 3-4 minutes of cooking.

Is this recipe kid-friendly?

Absolutely! It’s creamy, cheesy, and packed with hidden veggies.

Can I add meat?

Yes! Cooked chicken, ground turkey, or bacon work well.

How do I make it extra creamy?

Use more cream cheese or add a splash of heavy cream.

What pasta works best?

Elbow macaroni, shells, or rotini hold the cheese sauce well.

Can I make this ahead of time?

Yes! Store it in the fridge and reheat with extra milk for creaminess.

What can I serve with this?

Pair with a side salad, roasted veggies, or grilled chicken.

Can I make this without butter?

Yes! Use olive oil or a dairy-free alternative.

Conclusion

This One Pot Veggie Mac and Cheese is a deliciously creamy, cheesy, and veggie-packed meal that’s perfect for busy nights. Made in just one pot, it’s easy, comforting, and endlessly customizable. Try it today for a quick and satisfying dinner!

Print

One Pot Veggie Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This One-Pot Veggie Mac and Cheese is a creamy, cheesy pasta dish packed with hidden veggies. It’s perfect for kids, meal prep, or anyone wanting a more nutritious take on classic mac and cheese!

  • Author: Beth
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: One-Pot Cooking
  • Cuisine: American

Ingredients

Scale
  • 2 cups elbow macaroni (or any pasta)
  • 2 cups low-sodium vegetable broth
  • 1 cup milk (dairy or unsweetened plant-based)
  • 1 cup broccoli florets, chopped
  • ½ cup carrots, shredded or finely diced
  • ½ cup zucchini, shredded (optional)
  • 1 cup cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

 

  • 1 tablespoon butter (or olive oil, for creaminess)

Instructions

Step 1: Cook the Pasta & Veggies

  1. In a large pot or deep skillet, combine macaroni, vegetable broth, and milk over medium heat.
  2. Stir in broccoli, carrots, and zucchini.
  3. Cook for 8-10 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Step 2: Make It Cheesy

  1. Reduce heat to low and stir in cheddar cheese, Parmesan, butter, garlic powder, paprika, salt, and black pepper.
  2. Stir continuously until the cheese melts and the sauce is smooth.

Step 3: Serve & Enjoy

  1. Remove from heat and let sit for 2 minutes to thicken.
  2. Serve warm and enjoy your veggie-packed mac and cheese!

Notes

  • Want more veggies? Add peas, bell peppers, or spinach.
  • For extra protein, stir in chicken, tofu, or white beans.
  • Make it gluten-free by using gluten-free pasta.
  • Storage: Keep in an airtight container in the fridge for up to 3 days.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star