Description
A comforting bowl of creamy mac and cheese made with fresh veggies, perfect for busy weeknights.
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 the olive oil over medium heat. Add the mixed vegetables and sauté for about 3-4 minutes.
- Once the veggies are slightly tender, add the elbow macaroni and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes, stirring occasionally.
- Remove the pot from heat and stir in the shredded cheese until fully melted and creamy.
- Season with salt, pepper, and any other spices of your choice, then serve.
Notes
For variations, consider different pasta types, veggies, and cheese options. Adjust liquid based on desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg