Description
A creamy and delicious mac and cheese packed with colorful vegetables, making it a nutritious comfort food that is simple to prepare and clean up.
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 until they are slightly tender.
- Add the elbow macaroni and pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 8-10 minutes until the pasta is al dente and most of the liquid is absorbed.
- Remove the pot from the heat and stir in the shredded cheese until it’s melted and creamy.
- Season with salt, pepper, and any other spices you prefer before serving.
Notes
For a creamier sauce, mix in cream cheese or sour cream along with shredded cheese. Experiment with different vegetables and cheeses for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg