Description
A delightful twist on a classic comfort food favorite with creamy, cheesy pasta and vibrant vegetables, all cooked together in one pot.
Ingredients
Scale
- 2 cups elbow macaroni (or pasta of choice)
- 4 cups vegetable broth (or water)
- 1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
- 2 cups shredded cheese (cheddar or vegan alternative)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the mixed vegetables for about 3-4 minutes until they become slightly tender.
- Add the elbow macaroni to the pot, then pour in the vegetable broth. Bring the mixture to a boil, stirring occasionally.
- Once boiling, reduce heat to a simmer, cover the pot, and cook for 8-10 minutes until the pasta is al dente and most of the liquid is absorbed.
- Remove the pot from heat and stir in the shredded cheese until it melts.
- Season with salt, pepper, and any other preferred spices before serving.
Notes
Feel free to customize the vegetables and cheese based on your preferences. Store leftovers in an airtight container, refrigerate for 3-4 days, or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg