Description
A quick and easy one pot meal that combines creamy mac and cheese with colorful, nutritious vegetables, perfect for busy weeknights.
Ingredients
Pasta and Base Ingredients
- 8 oz Elbow macaroni (or small shells)
- 2 cups Mixed vegetables (broccoli florets, diced bell pepper, peas, spinach, zucchini, carrots)
- 2 Tbsp Butter
- 2 cloves Garlic (fresh minced or jarred)
- 2 cups Milk (whole milk is creamiest, but any works)
- 2 cups Broth (vegetable broth or chicken broth)
Cheesy Goodness
- 2 cups Cheddar cheese (sharp) (Shred your own cheese for best results.)
- 0.5 cup Parmesan (optional) (Adds a nice salty punch.)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Mustard powder or a tiny spoon of Dijon (optional) (Makes it taste more like boxed mac but better.)
Instructions
Preparation
- Set a large pot or deep skillet over medium heat. Add butter and stir in garlic for about 30 seconds.
- Add firmer veggies first, like broccoli, carrots, or bell pepper. Cook for 2 to 3 minutes to soften.
Cooking
- Pour in the dry pasta and add broth and milk. Stir well and bring to a gentle simmer, stirring every minute to prevent sticking.
- After about 8 to 10 minutes, when the pasta is tender and the liquid looks thicker, turn the heat down low.
- Add shredded cheddar in handfuls, stirring between each so it melts smoothly. Add parmesan if using and season with salt and pepper.
Finishing Touches
- Add quick cooking veggies like peas or spinach and cook for 1 minute. Adjust sauce consistency with milk as needed.
- Serve immediately while still steaming and creamy.
Notes
For creaminess, keep the heat low when adding cheese and stir frequently. You can customize with different veggies and proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American