Description
A creamy, comforting one-pot mac and cheese packed with tender vegetables. This easy stovetop recipe delivers classic cheesy flavor with a wholesome twist and minimal cleanup.
Ingredients
- 12 oz elbow macaroni
- 1 tablespoon olive oil or butter
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 2 cups broccoli florets, chopped small
- 1 medium carrot, grated
- 1 bell pepper, diced
- 2 cups milk
- 1 1/2 cups vegetable broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté diced onion and minced garlic until softened and fragrant.
- Add chopped broccoli, grated carrot, and diced bell pepper. Cook for 3–4 minutes until slightly tender.
- Stir in uncooked macaroni, milk, and vegetable broth.
- Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring frequently, until pasta is tender and most liquid is absorbed.
- Reduce heat to low and stir in shredded cheddar and mozzarella.
- Mix until cheese melts into a creamy sauce.
- Season with salt, black pepper, and paprika.
- Remove from heat and let sit for 2–3 minutes to thicken before serving.
Notes
- Stir frequently to prevent sticking and ensure even cooking.
- Add spinach at the end and let it wilt for extra greens.
- Use reduced-fat cheese and milk for a lighter option.
- Refresh leftovers with a splash of milk when reheating.
- Substitute gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 45 mg
