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veggie mac and cheese in a gray bowl next to a blue napkin
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One Pot Vegetarian Mac and Cheese

Enjoy this simple veggie mac and cheese for a quick, comforting meal.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4
Calories 566kcal
Cost $12 total

Equipment

  • large pot
  • wooden spoon
  • cutting board and knife

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion peeled and diced
  • 2 cloves garlic pressed or minced
  • 3 cups broccoli florets from ~1 head
  • 3 carrots washed, trimmed, and sliced
  • 2 cups elbow macaroni dried; can use plain or whole wheat
  • 1 cup milk of choice
  • 1.5 cups vegetable broth
  • 1 cup sharp white cheddar cheese freshly grated
  • ½ cup parmesan cheese freshly grated

Instructions

  • Heat olive oil in a pot over medium heat. Add the diced onion, garlic, broccoli florets, and carrots. Cook, stirring occasionally, for 5-7 minutes or until slightly tender.
  • Add the macaroni, milk, and vegetable broth. Increase heat to bring to a boil, then reduce heat to medium-low, and cover. Cook for ~10 minutes, or until the macaroni is al dente. Be sure to give the pot a good stir every 2-3 minutes to promote cooking.
  • While the pasta and veggies are cooking, prepare the grated cheese. Remove the pasta from heat and stir in the cheese. You may want to add another splash of milk if needed. Enjoy!

Notes

  • Don't forget to stir the mac and cheese while it's cooking!
  • Substitute other vegetables as desired. You can also use frozen vegetables and cook them in the same way as you would cook the fresh ones in this recipe.
  • Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 73g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 591mg | Potassium: 736mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8735IU | Vitamin C: 68mg | Calcium: 502mg | Iron: 2mg