Description
A quick and comforting one-pot dish featuring tender macaroni in a creamy, cheesy sauce with bright, fresh vegetables.
Ingredients
Scale
- 8 oz (about 226 g) macaroni pasta
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) milk (2% or your choice)
- 1 cup (about 113 g) shredded cheddar cheese
- 1 cup mixed vegetables (fresh or frozen)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- In a large pot over medium heat, add the olive oil and warm for 30 seconds.
- Add the mixed vegetables and sauté for 2–3 minutes until slightly tender and fragrant.
- Stir in the macaroni, then pour in the vegetable broth and milk. Give everything a gentle stir to combine.
- Bring the pot to a simmer, then reduce heat to medium-low. Cook uncovered for 10–12 minutes, stirring occasionally.
- Remove the pot from heat and stir in the shredded cheese until melted. Adjust consistency with more milk or broth if necessary.
- Taste and adjust seasoning with salt and pepper. Serve immediately while warm.
Notes
Use low-sodium broth and skip added salt for a healthier option. Can be made vegan with plant-based milk and vegan cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg