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- 2 cups elbow macaroni - 4 cups vegetable broth - 1 cup broccoli florets - 1 cup diced bell peppers (a mix of red and yellow for color) - 1 cup cherry tomatoes, halved In this recipe, we use elbow macaroni as the base. It cooks well and holds sauce nicely. The vegetable broth adds rich flavor and helps cook the pasta. For veggies, I like to use broccoli, bell peppers, and cherry tomatoes. They bring color and a fresh taste to the dish. - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese, softened - 1/4 cup grated Parmesan cheese (for topping) The creamy cheese mix makes this dish special. Sharp cheddar gives a bold flavor. Cream cheese helps create a smooth, rich sauce. Lastly, grated Parmesan on top adds a nice salty finish that makes every bite better. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste We start with olive oil to sauté the veggies. Garlic powder and onion powder add depth to the flavors. Don’t forget salt and pepper to bring everything together. This simple mix of seasonings makes the dish pop. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add 1 cup of broccoli florets and 1 cup of diced bell peppers. Sauté these for about 3-4 minutes. You want the veggies to soften and their colors to shine bright. This step makes your dish look fresh and appealing. Next, add 2 cups of elbow macaroni to the pot, along with 4 cups of vegetable broth. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Stir it all together to coat the pasta in the flavors. Raise the heat until the mixture gently boils. Once it boils, lower the heat to medium-low. Cover the pot and let it simmer for about 10-12 minutes. Stir occasionally to stop the pasta from sticking. Your goal is tender pasta with most of the broth absorbed. After the pasta cooks, take the pot off the heat. Mix in 1/2 cup of softened cream cheese and 1 cup of shredded sharp cheddar cheese. Stir well until the cheeses melt into a rich and creamy sauce. This is the magic moment! Gently fold in 1 cup of halved cherry tomatoes. Be careful not to smash them. Taste and adjust seasoning if needed. Now your One Pot Veggie Mac & Cheese is ready to dish out! To get the best texture, cook your pasta for about 10-12 minutes. This ensures the macaroni is tender but not mushy. Stir regularly to keep it from sticking. After cooking, taste the dish before serving. You might want to add more salt or pepper for a better flavor. Adjust as needed for your taste. Serve your veggie mac and cheese in shallow bowls for a nice look. Drizzle a bit of olive oil on top before adding fresh basil. This adds a nice shine and enhances the flavor. You can also mix in some extra cherry tomatoes for color. One pot means less mess! You only need one pot for cooking, which saves time on cleanup. To make it even easier, soak the pot in warm water right after serving. This helps loosen any stuck bits. A quick wash and you’re done! Pro Tips Use Fresh Veggies: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish. Opt for seasonal produce when possible for the best taste. Cheese Choices: Experiment with different cheese varieties like gouda or mozzarella for a unique twist on flavor and creaminess. Make it Spicy: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or diced jalapeños to the sautéed vegetables. Leftover Magic: This dish makes for great leftovers! Just add a splash of milk when reheating to restore creaminess. {{image_4}} You can change up the pasta type in this recipe. Try using whole wheat, gluten-free, or even spiralized zucchini. Each option brings a new twist to your dish. For vegetables, the options are endless. You can swap broccoli for spinach, kale, or peas. Mix in carrots, zucchini, or even corn for a pop of color. Choose what you love or what you have on hand. To boost flavor, add spices or herbs. A pinch of cayenne or paprika can add warmth. Fresh herbs like thyme or parsley can brighten the dish. You can also try different cheese blends. Instead of sharp cheddar, use gouda, mozzarella, or a mix. Each cheese adds its own unique taste. If you need a gluten-free version, simply use gluten-free pasta. Most brands taste great and cook well in this dish. For vegan alternatives, replace cream cheese and cheddar with plant-based options. Cashew cream or nutritional yeast can give a creamy texture. Always check the labels for dairy-free choices. To store your leftover One Pot Veggie Mac & Cheese, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. Make sure to label the container with the date. This will help you keep track of how long it has been stored. When you want to enjoy your Veggie Mac & Cheese again, reheating is key. You can use the microwave or a pot on the stove. If using the microwave, heat it in 30-second intervals. Stir in between to keep it creamy. If using the stove, add a splash of vegetable broth. Heat on low until warm. Aim for a temperature of about 165°F for safety and best flavor. If you want to keep it longer, freezing works well. First, let the dish cool completely. Then, spoon it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a delicious meal. Yes, you can prepare this dish ahead of time. Cook the mac and cheese as directed. Once done, let it cool to room temperature. Place it in an airtight container and store it in the fridge. It will stay fresh for up to three days. When you're ready to eat, reheat it gently on the stove. Add a splash of vegetable broth to help revive the creaminess. If you need a substitute for cream cheese, try using Greek yogurt. It adds creaminess and tang. Another option is to use cottage cheese blended until smooth. You could also try ricotta cheese for a slight variation in flavor. Each option gives a rich texture without changing the taste too much. To add some heat, try adding crushed red pepper flakes. Start with a small pinch and taste as you go. You can also add diced jalapeños or a dash of hot sauce. For a smoky flavor, consider adding smoked paprika. These options boost the flavor and heat of your mac and cheese. Absolutely! You can add cooked beans for a healthy boost. Black beans or chickpeas work well. If you prefer tofu, use firm tofu and cook it with the veggies. For meat lovers, cooked chicken or sausage can enhance the dish. Just stir in your protein choice during the last few minutes of cooking. This blog post covered how to make a delicious one-pot veggie mac and cheese. We discussed the key ingredients like macaroni, broth, and various cheeses. You learned step-by-step instructions to prepare the dish and tips for perfect textures and flavors. I shared variations to suit your taste and dietary needs. Don’t hesitate to store leftovers or freeze them for later. This meal is easy, tasty, and adaptable. Enjoy making this creamy comfort food your way!

Cheesy Garden Delight: One Pot Veggie Mac & Cheese

A creamy and colorful mac and cheese dish packed with fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 4 cups vegetable broth
  • 1 cup broccoli florets
  • 1 cup diced bell peppers
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup cream cheese, softened
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the broccoli florets and diced bell peppers. Sauté for approximately 3-4 minutes, or until the vegetables start to soften and their vibrant colors brighten.
  • Next, add the elbow macaroni to the pot, followed by the vegetable broth. Incorporate the garlic powder, onion powder, and a sprinkle of salt and pepper. Stir everything together to ensure the macaroni is well-coated.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, lower the heat to medium-low, cover the pot with a lid, and allow it to simmer for about 10-12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. The goal is for the pasta to become tender and for most of the broth to be absorbed.
  • After the pasta is cooked, remove the pot from the heat. Stir in the softened cream cheese and shredded cheddar cheese. Mix vigorously until the cheeses melt and create a rich, creamy sauce that envelops the pasta.
  • Gently fold in the halved cherry tomatoes, taking care not to smash them, and taste the mixture to adjust the seasoning as needed.
  • Dish out the Veggie Mac & Cheese hot from the pot. Top each serving with a generous sprinkle of grated Parmesan cheese and finish with fresh basil leaves for a burst of color and flavor.

Notes

Consider serving the mac and cheese in shallow bowls for a rustic feel, and drizzle a little olive oil over the top before garnishing with basil for increased appeal.
Keyword mac and cheese, one pot, vegetarian