One Pot Veggie Mac and Cheese is a super easy and tasty way to get your comfort food and veggies all in one bowl. Creamy cheesy sauce, tender macaroni, and a mix of colorful vegetables all cooked together in a single pot means less mess and more time to enjoy your meal. It’s a simple dish that feels homey and satisfying every time.
I love making this recipe when I want something quick but still want to sneak in some veggies without fuss. You can use whatever veggies you have on hand—like peas, carrots, or broccoli—and it all cooks right into the cheesy pasta. Whenever I eat this, it reminds me of cozy nights at home, and it always makes me feel warm and happy inside.
My favorite way to serve One Pot Veggie Mac and Cheese is straight from the pot, with a sprinkle of extra cheese or some fresh herbs on top. It’s great for a quick dinner or even packed for lunches. Plus, I find that it tastes even better the next day, so leftovers are a big win here too!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic here because it holds the cheese sauce well. If you need a change, cavatappi or shells work great too since they trap sauce nicely.
Vegetables: Broccoli, green beans, cherry tomatoes, and carrots add color and nutrition. Feel free to swap in peas, spinach, or bell peppers based on what you have or like.
Cheese: Sharp cheddar gives the dish its creamy, tangy flavor. You can mix in mozzarella for extra meltiness or use a dairy-free cheese to make it vegan-friendly.
Liquid: Vegetable broth and milk create the sauce base. For a lighter version, use low-fat milk or plant-based milk like oat or almond. Just note these might change the flavor slightly.
How Can I Make This One Pot Mac And Cheese Creamy Without Clumping?
The key is slow, gentle heat and frequent stirring:
- Start by cooking pasta in broth and milk; the liquid helps soften pasta while starting the sauce.
- Stir often so pasta doesn’t stick to the pot and cook evenly.
- Add veggies midway so they cook without turning mushy.
- Remove from heat before adding cheese to avoid overheating, which can cause the cheese to separate or clump.
- Add cheese gradually and stir gently to melt it smoothly into the sauce.
This careful approach keeps your mac and cheese silky and smooth, with veggies perfectly tender every time.
Equipment You’ll Need
- Large pot or deep skillet – I like this because it’s big enough to cook everything in one go and makes stirring easy.
- Wooden spoon or spatula – it helps you stir the ingredients without scratching the pan.
- Measuring cups and spoons – for accurate liquid and seasoning measurements.
- Grater – to shred your cheese fresh for the best melt and flavor.
Flavor Variations & Add-Ins
- Replace cheddar with mozzarella or pepper jack for different cheese flavors and meltiness.
- Add cooked bacon, cooked chicken, or shrimp to turn it into a heartier dish.
- Mix in other veggies like spinach, peas, or bell peppers for extra color and nutrients.
- Sprinkle some hot sauce or paprika on top for a spicy kick.
One Pot Veggie Mac And Cheese
Ingredients You’ll Need:
- 2 cups elbow macaroni or cavatappi pasta
- 2 ½ cups vegetable broth
- 1 cup whole milk (or any milk of choice)
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup broccoli florets, cut into small pieces
- ½ cup green beans, cut into bite-sized pieces
- ½ cup cherry tomatoes, halved
- ½ cup diced carrots
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes total. You’ll spend around 15 minutes cooking the pasta and veggies in one pot, and another 5 minutes melting the cheese and finishing the dish. It’s quick and perfect for a cozy meal any time!
Step-by-Step Instructions:
1. Cook Pasta and Vegetables:
Start by placing the elbow macaroni, vegetable broth, and milk into a large pot or deep skillet. Bring it to a gentle boil over medium heat. Stir often to keep the pasta from sticking to the bottom. After 5-6 minutes, when the pasta is halfway cooked, add the diced carrots, broccoli, and green beans. Continue cooking until the pasta is tender and the veggies are soft, about 5 more minutes.
2. Add Seasoning and Cheese:
Stir in the butter, garlic powder, onion powder, salt, and pepper to give it flavor. Remove the pot from the heat and slowly add the shredded cheddar cheese, stirring until it’s melted and the sauce is smooth and creamy.
3. Finish and Serve:
Fold in the halved cherry tomatoes for a fresh touch. Taste your mac and cheese and add a little more salt or pepper if you like. Serve it warm with a sprinkle of Parmesan cheese on top, if you want some added flavor.
Equipment You’ll Need
- Large pot or deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for shredding cheese)
Flavor Variations & Add-Ins
- Swap cheddar for mozzarella or pepper jack for different cheese flavors.
- Add cooked bacon, chicken, or shrimp to make it more filling.
- Use other veggies like spinach, peas, or bell peppers based on what you like or have.
- Mix in a dash of hot sauce or paprika for a little spicy kick.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Just add frozen veggies a bit earlier during cooking to make sure they thaw and cook through properly. Stir them in right after the pasta has been halfway cooked.
How Can I Make This Recipe Dairy-Free?
Use a plant-based milk like almond or oat milk and a dairy-free cheese alternative. Also, swap butter for a dairy-free margarine or olive oil to keep it creamy and tasty.
Can I Prepare This Dish Ahead of Time?
You can make it a day ahead, then store it in an airtight container in the fridge. Reheat gently on the stove with a splash of milk to refresh the sauce and stir occasionally.
What’s the Best Way to Store Leftovers?
Place leftovers in a sealed container and keep in the refrigerator for up to 3 days. Reheat on low heat with a bit of milk to bring back the creaminess while stirring regularly.
