Description
A creamy, cheesy mac-and-cheese loaded with mixed vegetables—everyone’s favorite comfort food, made all in one pot in just 25 minutes.
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
Instructions
In a large 12‑inch skillet or saucepan, heat olive oil over medium heat. Sauté diced onion about 3 minutes until softened. Add garlic and cook another minute until fragrant.
Stir in vegetable broth (½ cup) and flour; cook 1–2 minutes to form a roux and eliminate raw flour taste.
Slowly stir in remaining broth and milk. Add elbow macaroni and mixed vegetables, mixing to combine. Bring to a low simmer. Reduce heat to medium‑low and cook uncovered about 10 minutes, stirring frequently until pasta is al dente and liquid reduces.
Remove from heat and stir in shredded cheddar cheese until melted and the sauce is creamy. If sauce is too thick, add a splash of milk to reach desired consistency. Season with salt and pepper.
Serve hot straight from the pot. For a baked twist, transfer to a baking dish, top with breadcrumbs, and bake at 375 °F for 15–20 minutes until bubbly and golden.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
