Description
A comforting and healthy twist on the classic mac and cheese, made in one pot with vibrant vegetables for a quick and delicious family meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups vegetable broth
- 1 cup milk (dairy or plant-based)
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup mixed vegetables (broccoli, peas, bell peppers, etc.)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: spices like garlic powder or paprika
Instructions
- Heat the olive oil in a large pot over medium heat.
- Toss in your mixed vegetables and sauté for about 5 minutes, until they begin to soften.
- Add the elbow macaroni, vegetable broth, and milk to the pot, stirring to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is tender.
- Stir in your shredded cheese until it melts into a creamy sauce.
- Season with salt, pepper, and any additional spices you prefer.
- Serve hot and enjoy!
Notes
For a gluten-free option, use gluten-free pasta. To make it vegan, replace cheese with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg