Mac and cheese has always been my go-to comfort food recipe, the kind of dish that makes a rough day feel softer. This version, packed with colorful veggies, takes the creamy mac and cheese recipe crockpot lovers adore and makes it easier in one pot. It’s the mac and cheese recipe that meets you halfway between indulgent and wholesome, which is a pretty nice middle ground if you ask me. I started making this when I realized my kids would happily eat broccoli if I stirred it into their favorite pasta. From there, it became something more than just dinner. It turned into our weeknight staple, the one where we gather around, share stories, and sometimes fight over the crispy bits stuck at the bottom of the pot. This crock pot mac and cheese recipe version works on the stove, too, which is a blessing when I’m short on time. Whether you’ve dreamed of a mac and cheese pizza recipe spin-off or thought about rolling leftovers into mac and cheese balls recipe ideas, this dish is your starting point. I’ve even tossed extra broccoli in to make it a full broccoli mac and cheese recipe meal. Every time, it reminds me that food doesn’t need to be fancy to be good. It just needs to be warm, filling, and maybe a little messy on the plate.

1) Key Takeaways
2) Easy One Pot Veggie Mac and Cheese Recipe
3) Ingredients for One Pot Veggie Mac and Cheese
4) How to Make One Pot Veggie Mac and Cheese
5) Tips for Making One Pot Veggie Mac and Cheese
6) Making One Pot Veggie Mac and Cheese Ahead of Time
7) Storing Leftover One Pot Veggie Mac and Cheese
8) Try these Main Course next!
9) One Pot Veggie Mac and Cheese
10) Nutrition

1) Key Takeaways

A one pot veggie mac and cheese that doubles as a comfort food recipe
Loaded with vegetables like broccoli, carrots, and peas for a balanced meal
Rich, creamy cheese sauce with a smooth texture
Quick to prepare and family friendly

2) Easy One Pot Veggie Mac and Cheese Recipe

Comfort food recipes hold a special place in our kitchens and in our hearts. I’ve made this veggie packed mac and cheese more times than I can count, and each time it comes out rich, warm, and just what I needed. When life feels rushed, a pot of cheesy pasta makes me stop and breathe.

I like that this dish is flexible. If I have leftover broccoli, it goes in. If the fridge looks empty, I’ll grab frozen peas. The creamy sauce smooths over all those changes, and somehow it still tastes like I spent way more time cooking than I did. Isn’t that what we want during the week?

For anyone who has grown up with mac and cheese, this recipe feels like a grown up version that didn’t forget to be fun. It’s still cheesy and comforting, only with more color and a little bit of crunch from the veggies.

3) Ingredients for One Pot Veggie Mac and Cheese

Elbow Macaroni: I love elbow macaroni for this dish. It holds the cheese sauce perfectly and has that classic mac and cheese feel that never gets old.

Vegetable Broth: Instead of plain water, broth gives the pasta extra flavor while it cooks, making the base of the dish taste richer and deeper.

Milk: The milk blends with the broth to create a creamy sauce. Whole milk works best, but I’ve used 2 percent with good results too.

Cheddar Cheese: Sharp cheddar is my go to for that strong, tangy bite. It melts well and balances the mild vegetables with bold flavor.

Mozzarella Cheese: Mozzarella melts into long, stretchy strands that make each bite satisfying. It adds a mild creaminess that rounds out the cheddar.

Broccoli Florets: Small pieces of broccoli cook quickly in the pot. They add color and a slight crunch that keeps the dish from feeling too heavy.

Carrots: Diced carrots soften as they cook but keep their sweetness. They blend nicely with the cheesy sauce.

Peas: A handful of peas adds bright green color and a soft pop in each bite. I usually toss them in straight from the freezer.

Butter: A little butter makes the sauce smooth and gives the pasta a silky finish.

Salt and Pepper: Simple seasoning that lifts up the flavors and ties everything together.

4) How to Make One Pot Veggie Mac and Cheese

Step 1: Bring the vegetable broth to a gentle boil in a large pot. Stir in the macaroni and let it start cooking. This way, the pasta soaks up flavor right from the beginning.

Step 2: When the pasta is about halfway cooked, add the milk, butter, and vegetables. Stir everything together and let the mixture simmer. The veggies soften while the liquid thickens into a base for the sauce.

Step 3: Lower the heat and watch as the pasta finishes cooking. Stir often so nothing sticks at the bottom. The sauce will start to coat the pasta and the kitchen will smell like warm cheese and broth.

Step 4: Add the cheddar and mozzarella cheese. Stir until the cheese melts completely. The sauce should look creamy and smooth with no lumps.

Step 5: Taste the pasta and season with salt and pepper. Serve it warm, straight from the pot, with a spoon big enough to scoop out those cheesy bites with veggies tucked inside.

5) Tips for Making One Pot Veggie Mac and Cheese

I’ve found that using broth instead of water makes a big difference. It takes little effort, yet the flavor is stronger. You can use chicken broth if that’s what you have, but vegetable broth keeps this recipe vegetarian.

Cheese matters. A block of cheese you shred at home melts smoother than pre shredded bags. I know it takes a few extra minutes, but the creamy texture is worth it. If you only have the bagged kind, go ahead and use it, but expect the sauce to be a bit thicker.

Stirring is key. Don’t walk away for too long once the pasta and veggies are cooking together. Give it a stir now and then to keep everything moving and to prevent the pasta from sticking at the bottom.

6) Making One Pot Veggie Mac and Cheese Ahead of Time

This dish reheats better than you’d think. The sauce thickens as it cools, but with a splash of milk stirred in, it comes back to life. I often make a big batch and save half for later in the week.

If you plan to serve it for a gathering, cook the pasta a little under al dente. That way, when you reheat it, the pasta doesn’t turn too soft. A quick warm up on the stove with some milk makes it taste just as fresh.

Keep the cheese sauce separate if you can. Cook the pasta and veggies, then store them in one container and the sauce in another. Mix them when you’re ready to serve for the smoothest texture.

7) Storing Leftover One Pot Veggie Mac and Cheese

Leftovers last well in the fridge for up to four days. Store them in a sealed container so the pasta doesn’t dry out. When reheating, add a splash of milk to loosen the sauce again.

If you want to freeze the dish, let it cool completely before packing it into freezer safe bags or containers. Freeze for up to two months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove.

I don’t recommend freezing with the cheese sauce already mixed in, but you can freeze the cooked pasta and vegetables. Then make a fresh cheese sauce when you reheat. It tastes brighter and keeps the creamy texture intact.

8) Try these Main Course next!

9) One Pot Veggie Mac and Cheese