Description
A creamy, cheesy one-pot macaroni and cheese loaded with colorful vegetables, cooked together for an easy, comforting, and family-friendly meatless meal.
Ingredients
- 12 ounces elbow macaroni
- 2 1/2 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup broccoli florets, chopped small
- 1/2 cup carrots, finely diced
- 1/2 cup red bell pepper, diced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
- Stir in the broccoli, carrots, and red bell pepper, cooking for another 2 minutes.
- Pour in the vegetable broth and milk, then add the macaroni. Stir well to combine.
- Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Lower the heat and stir in the cheddar and mozzarella cheeses until melted and creamy.
- Season with salt, pepper, and paprika, adjusting to taste.
- Let sit for a few minutes to thicken slightly before serving.
Notes
- Add spinach or peas at the end for extra greens.
- Swap cheddar for Monterey Jack or Colby for a different flavor.
- Stir in a spoonful of cream cheese for extra creaminess.
- Top with breadcrumbs and broil briefly for a crispy finish.
- Add mustard powder or hot sauce for extra depth.
- Store in the refrigerator for up to 4 days and reheat gently with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
