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Easy One-Pot Veggie Mac and Cheese

This comforting and cheesy mac and cheese loaded with colorful veggies is an easy, one-pot recipe, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 2.5 cups fairlife® 2% Ultra-Filtered Milk
  • 2 tablespoons olive oil For sautéing
  • 0.5 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1.5 cups vegetable broth Separate into two parts: 0.5 cup and 1 cup
  • 3 tablespoons flour
  • 3 cups elbow macaroni (10 ounces)
  • 1.5 cups mixed veggies (fresh or frozen)
  • 1.5 cups cheddar cheese (mix of sharp and milk cheddar) Shredded

Instructions

Cooking

  • In a 12" pan or skillet, heat the olive oil over medium heat.
  • Add the diced onions and stir until soft, about 3 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Add 1/2 cup of vegetable broth and the flour. Stir and cook for one more minute.
  • Then, add the remaining vegetable broth, milk, elbow macaroni, and mixed veggies, stirring well.
  • Reduce heat to a simmer. Cook over low heat, stirring often until the pasta is al dente, about 10 minutes.
  • Remove from heat and stir in the shredded cheese until it's melted and creamy.
  • Serve immediately for a delightful, cheesy experience!

Notes

This dish pairs wonderfully with a fresh salad or crispy garlic bread. For a delightful texture, consider topping with breadcrumbs before baking. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.