Description
A creamy and comforting one-pot mac and cheese filled with vibrant vegetables and rich cheese.
Ingredients
Scale
- 2 cups elbow macaroni (or pasta of choice)
- 4 cups vegetable broth (or water)
- 1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
- 2 cups shredded cheese (cheddar or vegan alternative)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 cup of mixed vegetables and sauté for 3-4 minutes.
- Pour in 2 cups of elbow macaroni and 4 cups of vegetable broth, bring to a boil.
- Reduce heat to a simmer, cover, and cook for 8-10 minutes, stirring occasionally.
- Remove from heat and stir in 2 cups of shredded cheese until melted.
- Season with salt, pepper, and adjust spices to taste.
Notes
This dish can be made ahead of time and refrigerated for up to a day. Reheat gently, adjusting seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg