Name: One Pot Veggie Mac and Cheese (Quick & Creamy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup elbow macaroni; 2 cups vegetable broth; 1 cup unsweetened almond milk (or any milk of your choice); 1/2 cup nutritional yeast; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup shredded carrots; 1/2 cup frozen peas; 1/4 cup cream cheese (optional, for extra creaminess); Salt and pepper to taste

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One Pot Veggie Mac and Cheese (Quick & Creamy) a comforting, creamy mac and cheese made in one pot with nutritious veggies. It’s quick to prepare, making it perfect for busy days when I crave a cozy, delicious meal. This dish combines the creamy goodness of mac and cheese with the added benefits of vegetables, and it’s all cooked in just one pot, so cleanup is a breeze.

Ingredients

1 cup elbow macaroni

2 cups vegetable broth

1 cup unsweetened almond milk (or any milk of your choice)

1/2 cup nutritional yeast

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup shredded carrots

1/2 cup frozen peas

1/4 cup cream cheese (optional, for extra creaminess)

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, bring vegetable broth and almond milk to a boil over medium-high heat.

Add the elbow macaroni to the pot and reduce the heat to medium. Let it cook for about 7-8 minutes, stirring occasionally.

Once the pasta is cooked, stir in the nutritional yeast, garlic powder, onion powder, shredded carrots, peas, and cream cheese (if using). Continue stirring until the sauce is creamy and the veggies are tender.

Season with salt and pepper to taste. If the sauce is too thick, add a little more milk to reach your desired consistency.

Serve hot, and enjoy the creamy goodness!

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 2 servings

Variations

I love experimenting with this dish to suit my cravings. Here are a few variations I enjoy:

Add more veggies: You can toss in other veggies like spinach, zucchini, or bell peppers for extra flavor and nutrients.

Vegan version: Skip the cream cheese or use a dairy-free alternative for a fully vegan version of this dish.

Cheese lovers: If I’m craving something extra cheesy, I’ll add some shredded vegan or dairy cheese for an even richer sauce.

Storage/Reheating

Storage: I store any leftover veggie mac and cheese in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I warm it on the stovetop over low heat, adding a splash of milk to bring the sauce back to its creamy consistency. Alternatively, I can microwave it in short intervals, stirring in between.

FAQs

Can I use a different type of pasta?

Yes! While elbow macaroni works perfectly, I can use any type of pasta I have on hand, like penne or fusilli.

Is this recipe gluten-free?

To make it gluten-free, I just need to swap out the elbow macaroni for gluten-free pasta.

Can I use a different kind of milk?

Absolutely! I use almond milk, but any milk—whether dairy or plant-based—will work well in this recipe.

Can I make this dish ahead of time?

Yes! I can prepare this dish ahead of time and store it in the fridge. It’s a great make-ahead meal for busy days.

How can I make this mac and cheese spicier?

If I like a bit of heat, I can add some red pepper flakes or a dash of hot sauce when I stir in the seasonings.

Conclusion

One Pot Veggie Mac and Cheese is the perfect go-to meal when I’m craving comfort food that’s both creamy and nutritious. It’s quick to prepare, easy to customize, and cleanup is a breeze! Whether I’m cooking for myself or making a meal for two, this dish is always a winner.

Recipe:

One Pot Veggie Mac and Cheese (Quick & Creamy)

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Print Recipe

This One Pot Veggie Mac and Cheese is a quick, creamy, and comforting dish packed with nutritious vegetables. It’s made in just one pot, making cleanup effortless, and is perfect for busy days when you crave a cozy, filling meal. The creamy cheese sauce is enhanced with colorful veggies, making it a healthier twist on the classic mac and cheese.

Total Time: 15 minutes
Yield: 2 servings

Instructions

In a large pot, bring the vegetable broth and almond milk to a boil over medium-high heat.
Add the elbow macaroni and reduce heat to medium. Cook for 7-8 minutes, stirring occasionally.
Once the pasta is cooked, stir in the nutritional yeast, garlic powder, onion powder, shredded carrots, peas, and cream cheese (if using). Stir until the sauce becomes creamy and the veggies are tender.
Season with salt and pepper to taste. If the sauce is too thick, add more milk to reach your desired consistency.
Serve hot and enjoy!