One Pot Veggie Mac and Cheese

I make this One Pot Veggie Mac and Cheese when I want a creamy, comforting meal that also sneaks in plenty of vegetables. Everything cooks together in one pot, creating a rich, cheesy pasta dish that feels indulgent yet wholesome.

Why You’ll Love This Recipe

I love how simple and convenient this recipe is. Cooking everything in one pot means less cleanup and more flavor, since the pasta absorbs the delicious broth as it cooks. The vegetables add color, texture, and extra nutrition without taking away from the creamy, cheesy goodness. It’s perfect for busy weeknights and family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 ounces elbow macaroni

• 3 cups vegetable broth

• 1 cup milk

• 2 tablespoons butter

• 1 cup broccoli florets, chopped small

• 1/2 cup diced carrots

• 1/2 cup diced bell pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

Directions

1. I add the macaroni, vegetable broth, milk, butter, broccoli, carrots, bell pepper, garlic powder, salt, and black pepper to a large pot.

2. I bring the mixture to a gentle boil over medium-high heat, stirring occasionally.

3. I reduce the heat to medium-low and simmer for about 10–12 minutes, stirring frequently, until the pasta is tender and most of the liquid is absorbed.

4. I remove the pot from heat and stir in the shredded cheddar and mozzarella cheese.

5. I mix until the cheese is fully melted and the sauce becomes creamy.

6. I let it sit for a few minutes to thicken before serving warm.

Servings and timing

This recipe serves about 4–6 people.

I usually spend around 10 minutes preparing the vegetables and about 15 minutes cooking. In total, I have this dish ready in approximately 25 minutes.

Variations

I sometimes add spinach or peas for extra greens. If I want more protein, I stir in cooked chicken or white beans. I also enjoy using a blend of cheeses like Monterey Jack or gouda for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of milk to restore the creamy texture.

FAQs

Can I use different vegetables?

Yes, I can substitute or add vegetables like zucchini, peas, or corn based on what I have.

How do I keep the sauce creamy?

I stir frequently while cooking and add a splash of milk when reheating if needed.

Can I make this gluten-free?

Yes, I use gluten-free pasta and ensure the broth and other ingredients are gluten-free.

Can I bake this after cooking?

Yes, I transfer it to a baking dish, top with extra cheese, and bake at 375°F for about 10–15 minutes until bubbly.

Is this recipe vegetarian?

Yes, as long as I use vegetarian-friendly cheese and broth.

Conclusion

I love how this One Pot Veggie Mac and Cheese combines creamy comfort with colorful vegetables in one easy dish. It’s simple, satisfying, and perfect whenever I want a cozy meal without extra cleanup.