One Pot Veggie Mac and Cheese – Creamy, Cheesy & Easy
This One Pot Veggie Mac and Cheese is creamy, cheesy, and packed with fresh vegetables—all made in a single pot for easy cleanup! Perfect for weeknight dinners, family meals, or comforting lunch ideas. Quick, wholesome, and irresistibly cheesy!
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Optional: Cheese grater, colander
Ingredients
- 8 oz (225 g) pasta (elbow macaroni, shells, or cavatappi)
- 2 cups chopped vegetables (broccoli, carrots, zucchini, bell peppers, or spinach)
- 2 tbsp butter
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella or gouda
- 2 oz cream cheese or Greek yogurt (optional, for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp mustard powder (optional)
- Salt and black pepper, to taste
- Optional: cooked shredded chicken, turkey, or tofu for protein
- Optional garnish: fresh herbs or breadcrumbs
Instructions
- Cook Pasta & Vegetables: In a large pot, combine pasta, chopped vegetables, and enough milk (or water + milk) to cook pasta. Stir occasionally to prevent sticking.
- Prepare Cheese Sauce: Once pasta is tender, reduce heat slightly. Add butter, then gradually stir in cheeses until melted and smooth. Mix in cream cheese or Greek yogurt if using.
- Combine Evenly: Stir pasta and vegetables to coat fully with cheese sauce. Adjust milk for desired creaminess.
- Season: Add garlic powder, onion powder, paprika, mustard powder, salt, and pepper. Taste and adjust as needed.
- Optional Protein: Stir in shredded chicken, turkey, or tofu if desired.
- Serve: Scoop directly from the pot. Garnish with fresh herbs or breadcrumbs if desired. Serve hot.
Notes
- Vegetable Tips: Use fresh, seasonal vegetables for better flavor. Chop finely for even cooking.
- Cheese Tip: Freshly grated cheese melts more smoothly than pre-shredded.
- Dairy-Free Option: Substitute plant-based milk and cheese; add nutritional yeast for cheesy flavor.
- Protein Additions: Shredded chicken, turkey, or cubed tofu makes the dish heartier.
- Make Ahead: Cooked leftovers can be stored in an airtight container in the fridge for 3–4 days or frozen for up to 2 months. Reheat gently in a saucepan or oven, adding a splash of milk to restore creaminess.
- Flavor Boost: Season in layers and taste as you go. Spices and herbs enhance depth without added fat or salt.