Name: One-Pot Vegetable Mac and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 Tbsp olive oil; ½ cup diced yellow onion; 1 Tbsp minced garlic; 1½ cups vegetable broth; 3 Tbsp all‑purpose flour; 2½ cups milk (whole, 2%, or your choice); 3 cups elbow macaroni (approx. 10 oz); 1½ cups mixed vegetables (fresh or frozen: peas, carrots, corn, broccoli, etc.); 1½ cups shredded cheddar cheese (mix white sharp and mild cheddar); Salt and freshly ground black pepper, to taste

I recently made this creamy, veggie-loaded One-Pot Vegetable Mac and Cheese. It comes together in just about 25 minutes and brings all the comfort of classic mac and cheese—with the added bonus of mixed vegetables for color and nutrition.

One-Pot Vegetable Mac and Cheese

Why I’ll Love This Recipe

I love how this dish simplifies dinner: everything cooks in one pot, minimizing cleanup. It’s family-friendly—even picky eaters enjoy it—and the hidden veggies blend seamlessly into the cheesy sauce. Plus, it’s flexible: I can use fresh or frozen veggies and adjust cheese types as desired.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use olive oil, diced yellow onion, minced garlic, vegetable broth, flour (to thicken), milk (whole or 2 %), elbow macaroni, mixed vegetables (like broccoli, peas, carrots, or corn), and sharp and mild cheddar cheeses.

Directions

I heat olive oil in a large skillet or saucepan over medium heat, sauté diced onion until softened (~3 minutes), then add garlic and cook another minute.
I stir in vegetable broth and flour to form a paste, cooking about a minute to eliminate the raw flour taste.
I gradually stir in the remaining broth and milk, then add elbow macaroni and mixed veggies. I bring it to a simmer, reduce heat, and cook uncovered—stirring often—for about 10 minutes until pasta is al dente.
I remove from heat and stir in shredded cheddar cheeses until silky and melted. If the sauce is too thick, I add a splash of milk to loosen it.

Servings and timing

Yields: approximately 6 servings
Prep time: ~5 minutes
Cook time: ~20 minutes
Total time: around 25 minutes—ideal for quick dinners.

Variations

I’ve swapped in cheddar alternatives like Parmesan, goat cheese, or cottage cheese for different flavor and texture.
I customize the veggie mix based on what’s available—frozen broccoli, fresh bell peppers, spinach, or cauliflower all work well.
For a baked twist: I transfer the mac to a baking dish, top with breadcrumbs, and broil until golden and bubbly.
A pinch of cayenne, red pepper flakes, or a dash of hot sauce adds a spicy kick if I’m in the mood.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 2 days. To reheat, I gently warm on the stove over low heat, stirring occasionally and adding a little milk to restore creaminess. This recipe also freezes well—thawed leftovers may need a splash of milk to bring the sauce back together.

FAQs

What veggies work best in this mac and cheese?

Any mix works! Frozen peas, carrots, corn, or broccoli are classic choices. Fresh bell peppers or spinach are also great—they add texture and color.

Can I make this dairy‑free or vegan?

Yes—I just swap regular milk for plant-based milk and use vegan cheese and butter. I might whisk in a bit of nutritional yeast for extra savory flavor

How do I make the sauce super creamy?

Using whole or 2% milk helps. If it gets too thick, I stir in extra milk. A blend of sharp and mild cheddar helps the sauce stay rich yet smooth.

Is this recipe freezer‑friendly?

Yes—once cooled I freeze portions in airtight containers for up to 2–3 months. Thaw overnight in the fridge before reheating with added milk.

Can I bake this mac and cheese instead?

Absolutely! I transfer the cooked mac into a baking dish, top with breadcrumbs or extra cheese, and broil at 375 °F for 10–15 minutes until golden.

Conclusion

I regularly make this One-Pot Vegetable Mac and Cheese because it delivers creamy comfort and hidden veggies—even my pickiest eaters love it. With minimal prep, one pot, and just about 25 minutes from start to table, it’s become one of my go-to meals for both kids and adults alike. I’m always experimenting with cheese combos and veggie mixes—and I know I’ll be making it again soon!