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To make One-Pot Veggie Mac and Cheese, gather these items: - 2 cups elbow macaroni - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 3 cups vegetable broth - 1 ½ cups shredded sharp cheddar cheese - ½ cup grated Parmesan cheese - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients based on your needs. For the macaroni, use any small pasta like shells or penne. If you don’t have broccoli, try zucchini or bell peppers instead. For cheese, feel free to use mozzarella or gouda. You can replace vegetable broth with chicken broth if you prefer. If you're short on fresh parsley, dried herbs can work too. To cook this dish, you'll need: - A large pot - A stirring spoon - A chopping board - A knife - Measuring cups and spoons This setup helps you make a tasty meal with ease. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups elbow macaroni - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 3 cups vegetable broth - 1 ½ cups shredded sharp cheddar cheese - ½ cup grated Parmesan cheese - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Chop your onion and mince the garlic. This makes your dish flavorful. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Cook it for 3-4 minutes until it turns soft. Stir in the minced garlic and cook for about 30 seconds until you smell its great aroma. Next, add the elbow macaroni, vegetable broth, broccoli florets, and cherry tomatoes to the pot. Sprinkle in the paprika, salt, and pepper. Bring this mix to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 8-10 minutes. Stir it every now and then. You want the pasta cooked and most of the liquid gone. Once the pasta is ready, toss in the baby spinach. Stir until it wilts, which should take about 1-2 minutes. Now, remove the pot from the heat. Gradually mix in the sharp cheddar cheese and Parmesan cheese. Keep stirring until everything melts and turns creamy. Taste it and adjust the seasoning if needed. Serve this dish hot. Don't forget to garnish with chopped parsley. It adds a nice touch! To get creamy mac and cheese, start with the right cheese. Sharp cheddar and Parmesan melt well and add great flavor. Mix them in slowly after cooking. Stir them gently to make it smooth. If it's too thick, add a splash of broth or milk to loosen it. For the best taste, use a mix of cheeses. I love sharp cheddar for its strong flavor. Parmesan adds a nice salty kick. You can also try Gruyère or Monterey Jack. They melt well and make your mac and cheese extra creamy. To spice things up, add more paprika or a pinch of cayenne. You can also toss in some black pepper for heat. For a fresh taste, add lemon juice or zest. If you want a herb flavor, mix in fresh basil or thyme. Pro Tips Use Whole Wheat Pasta: For a healthier twist, substitute regular elbow macaroni with whole wheat pasta. It adds extra fiber and nutrients. Experiment with Cheese: Feel free to mix different types of cheese like mozzarella or gouda with the cheddar for a unique flavor profile. Cook Vegetables to Your Preference: If you prefer your vegetables softer, add them to the pot earlier in the cooking process. Leftover Storage: This dish stores well in the fridge for up to 3 days. Reheat in the microwave, adding a splash of vegetable broth to keep it creamy. {{image_2}} You can add protein to your One-Pot Veggie Mac and Cheese for more nutrition. Tofu works well. Just press it to remove extra moisture, then cube it. Add it to the pot when you sauté the onion and garlic. Chickpeas are another great option. Just drain and rinse a can of chickpeas. Stir them in with the pasta and broth. Both options boost protein and add great texture. Feel free to mix and match veggies in your mac and cheese. Zucchini and bell peppers add color and flavor. Mushrooms bring a nice earthy taste. You can even use frozen mixed veggies for convenience. Add them in when you combine the pasta and broth. This dish is flexible, so use what you have on hand! If you're gluten-free, you can still enjoy this dish. Use gluten-free elbow macaroni instead of regular pasta. Many brands offer tasty options that cook well. Check the cooking time, as it may vary. You can also use rice pasta for a different twist. Just be sure to read the package instructions for the best results. Enjoy your creamy, cheesy dish without worry! After enjoying your veggie mac and cheese, let it cool down. Then, place it in an airtight container. This keeps it fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use the microwave or the stovetop. If using the microwave, heat it in short bursts. Stir in between to help it warm evenly. On the stovetop, add a splash of water or broth. Heat over low heat, stirring until warm. This helps keep your mac and cheese creamy. You can freeze this dish for up to three months. To do this, let it cool completely. Then, place portions in freezer-safe bags or containers. Squeeze out excess air and seal tightly. When you are ready to eat, thaw it overnight in the fridge. Then, reheat using the methods above. Enjoying your veggie mac and cheese later is just as good! Yes, you can easily make this dish vegan. To do this, swap the cheese for plant-based cheese. You can also use almond or cashew milk instead of vegetable broth. This way, you keep the creamy texture while making it dairy-free. One-Pot Veggie Mac and Cheese lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it, just reheat it on the stove or in the microwave. Absolutely! You can use any pasta shape you like. Penne, shell, or fusilli all work well. Just make sure to adjust the cooking time according to the pasta you choose. This dish pairs well with a simple side salad or garlic bread. You can also add some grilled chicken or tofu for extra protein. Enjoy it with a glass of cold lemonade for a delightful meal! You learned how to make One-Pot Veggie Mac and Cheese. We covered ingredients, equipment, and simple steps. You can customize with proteins or veggies. I shared tips for creaminess and flavor. You now know how to store and reheat leftovers. Enjoy crafting this dish, knowing you can adapt it to your taste. Mac and cheese brings comfort and joy. I hope you create a plate that your family loves!

One-Pot Veggie Mac and Cheese

A creamy and delicious one-pot pasta dish loaded with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 3 cups vegetable broth
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
  • Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the elbow macaroni, vegetable broth, broccoli florets, and cherry tomatoes to the pot. Season with paprika, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 8-10 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.
  • Once the pasta is cooked, stir in the baby spinach until wilted, about 1-2 minutes.
  • Remove the pot from heat and gradually mix in the sharp cheddar cheese and Parmesan cheese until fully melted and creamy. Adjust seasoning if necessary.
  • Serve hot, garnished with chopped parsley for a pop of color and freshness.

Notes

Feel free to add any other vegetables you like.
Keyword one pot, pasta, vegetarian