Cheesy One-Pot Mac & Veggies

Baked macaroni is the perfect mix of comfort and wholesome ingredients, stretched even more to appeal to all ages. The macaroni is cooked right in the milk, the deliciously thickened base for creamy cheese sauce. There are top-quality vegetables like broccoli florets, peas, diced carrots, or spinach; there’s something to chew on at the table to compliment your good old mac and cheese.

Easily dressed in the creamy soft cheese sauce of all melted cheddar, butter, and a simple seasoning to coat it all over the pasta and veggies. The best part of chairs is simplicity: everything goes into one pot for a superduper hassle-free wash. This is a winner throughout the week; you put it together quickly, and you have yourself a comforting meal with a side of vegetables. Healthy comfort food reimagined for a happy life, cheesy one-pot macs, and veggies.

Macros

Total Calories: 500kcal

Carbs: 65g

Proteins: 22g

Fats: 15g

Kitchen Tools Needed

large pot

stirring spoon

measuring cups

cheese grater

Ingredients

150g of elbow macaroni
500ml of vegetable broth
100g of cheddar cheese, shredded
50g of mozzarella cheese, shredded
100g of broccoli florets
100g of bell peppers, diced
50g of cherry tomatoes, halved
1 tablespoon of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper to taste

Instructions

In a large pot, heat the olive oil over medium heat and add the diced bell peppers and broccoli florets. Sauté for about 3 minutes until they start to soften.
Add the elbow macaroni to the pot along with the vegetable broth. Bring to a boil, then reduce the heat to a simmer and cover. Cook for about 8-10 minutes, stirring occasionally until the pasta is al dente and the liquid is mostly absorbed.
Stir in the garlic powder, onion powder, salt, and pepper to taste. Add the cherry tomatoes and mix well.
Remove the pot from heat and fold in the shredded cheddar and mozzarella cheese until melted and creamy. Serve warm.