Description
A straightforward and creamy macaroni and cheese dish made in one pot, ready in about 20 minutes, perfect for busy weeknights.
Ingredients
Scale
- 8 oz macaroni pasta
- 2 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheese (cheddar or any preferred cheese)
- 1 cup mixed vegetables (such as broccoli, peas, and bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil over medium heat until it shimmers.
- Add the mixed vegetables and sauté for about 2-3 minutes until slightly tender.
- Stir in the macaroni pasta, vegetable broth, and milk, ensuring nothing sticks to the bottom of the pot.
- Bring to a boil, then reduce heat and let it simmer, stirring occasionally, until the pasta is cooked (about 8-10 minutes).
- Once the pasta is cooked, remove from heat and stir in the shredded cheese until melted.
- Season with garlic powder, salt, and pepper to taste.
- Serve hot, allowing the cheese to retain its smooth texture.
Notes
Ensure to sauté the vegetables until just tender to maintain a satisfying texture. Stir occasionally while simmering to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg