Name: One Pot Veggie Mac and Cheese
Ingredients: 2 tablespoons butter or olive oil (butter = more flavor, olive oil = slightly healthier, you decide); 1 medium onion, diced (yellow, white, whatever you’ve got); 2-3 cloves garlic, minced (or more if you’re a garlic fiend like me); 3 cups mixed vegetables, chopped small (I usually use bell peppers, broccoli, carrots, and zucchini, but use what you have!); 2 cups uncooked elbow macaroni (or other short pasta – rotini, shells, cavatappi all work great); 2 cups vegetable or chicken broth (I’ve even used water with bouillon in a pinch); 1 cup milk (any kind – I’ve used everything from skim to whole to oat milk); 1/2 teaspoon mustard powder (secret ingredient that makes the cheese flavor pop); 1/4 teaspoon smoked paprika (regular works too, but smoked adds amazing depth); Salt and pepper to taste; 2 cups shredded cheese (I like a mix of sharp cheddar and monterey jack, but use what you love); Optional handful of spinach or kale (for when you’re feeling extra virtuous); Optional handful of breadcrumbs mixed with a bit of butter (for a crispy top if you’re feeling fancy)

Description

Okay, so this is basically my answer to “I want comfort food but also don’t want to feel like I need a nap afterward.” It’s a super creamy, cheesy mac and cheese that’s LOADED with veggies, and the best part? You make the whole dang thing in ONE POT. That’s right – no separate pot for boiling pasta, no colander, no extra pan for sautéing veggies. Just one pot and a wooden spoon, and about 30 minutes between you and cheesy veggie heaven. It’s my go-to for those nights when I want something that feels indulgent but also has actual nutritional value. Plus, cleanup is a breeze, which is honestly half the battle on a weeknight.

Ingredients

Scale

2 tablespoons butter or olive oil (butter = more flavor, olive oil = slightly healthier, you decide)
1 medium onion, diced (yellow, white, whatever you’ve got)
2–3 cloves garlic, minced (or more if you’re a garlic fiend like me)
3 cups mixed vegetables, chopped small (I usually use bell peppers, broccoli, carrots, and zucchini, but use what you have!)
2 cups uncooked elbow macaroni (or other short pasta – rotini, shells, cavatappi all work great)
2 cups vegetable or chicken broth (I’ve even used water with bouillon in a pinch)
1 cup milk (any kind – I’ve used everything from skim to whole to oat milk)
1/2 teaspoon mustard powder (secret ingredient that makes the cheese flavor pop)
1/4 teaspoon smoked paprika (regular works too, but smoked adds amazing depth)
Salt and pepper to taste
2 cups shredded cheese (I like a mix of sharp cheddar and monterey jack, but use what you love)
Optional handful of spinach or kale (for when you’re feeling extra virtuous)
Optional handful of breadcrumbs mixed with a bit of butter (for a crispy top if you’re feeling fancy)