Our One-Pot Veggie Mac and Cheese is the perfect addition to the dinner table. Tender pasta, creamy cheese sauce, and perfectly seasoned veggies combine for a hearty meal that is healthy and delicious.
Mac and Cheese is iconic comfort food for sure. Every family has its special recipe, and every child lights up with a smile when it is on the menu. What makes ours different?
This recipe is not just loaded with that creamy goodness you expect, but it’s a much healthier option since it is made with whole wheat pasta and veggies.
Using reduced-calorie cheeses and milk lowers the fat in what would otherwise be considered a not-so-healthy meal. The added vegetables really bulk up this dish making it a meal in itself, plus it’s an easy way to sneak those into your children’s diets.
If you are looking for a more traditional choice, make sure to try our Instant Pot Macaroni and Cheese recipe instead.
Can I Use Different Veggies in My Mac & Cheese?
We love how cauliflower and Brussels sprouts blend into this mixture so well. If you don’t care for those flavors, you can definitely choose something different. There is no set vegetable you must use for a delicious mac and cheese.
Some options that are great with cheesy pasta are below.
- Broccoli
- Mushrooms
- Peas and carrots
- Bell peppers and onions
- Diced tomatoes
- Mixed vegetables
Another favorite veggie-laden pasta dish is our Crock Pot Vegetable Lasagna. It’s full of flavor and so much healthier than a traditional meat sauce lasagna.
Can Macaroni & Cheese be Frozen?
One of our favorite things about this veggie mac and cheese is that we can easily make it in batches and freeze for later. That means less work throughout the week and a happy family since they get more mac and cheese on the menu.
To freeze this veggie mac and cheese, we like to make it as directed and then cool it completely. Next, I will pour it into an aluminum baking dish and wrap it completely in plastic wrap. Top with aluminum foil, and make sure to add the date and name of the recipe and reheating directions.
It’s important to freeze correctly so you avoid freezer burn and never have to throw food away.
This recipe can go from the freezer to the oven and reheat at 375 degrees for 30-45 minutes or until heated through and bubbling. Cook times will depend upon the depth of your baking dish and the temperature fluctuations of your oven.
Do I Have to Use Whole Wheat Pasta?
No, you don’t have to use whole wheat pasta. We prefer it because it is a bit healthier, but if you like regular pasta, feel free to use that instead.
Additionally, you don’t have to make this with classic elbow macaroni.
It’s great when made with rotini, rigatoni, fusilli, or even penne. The type of pasta you use isn’t as crucial for results as the delicious sauce and vegetables in the mixture.
Tip: Start feeding your kids whole wheat pasta when they are little so that it’s the norm in your house when they are older.
Table of Contents
Other Delicious Dinner Ideas
Beef Enchilada Casserole
Mexican Chicken Casserole with Rice and Vegetables
Roasted Cauliflower Mac and Cheese
Crock Pot Macaroni and Cheese
How to Make -Step By Step Instructions
Step 1
For this Veggie Mac & Cheese recipe, you will begin by bringing salted water to a boil. Place your pasta in the water, and cook over medium-high heat. You will cook this for 4 minutes less than the suggested cook time in preparation for the next step.
The beauty of the recipe is that it’s done in one pot!
Step 2
Add in the cauliflower and Brussels sprouts, and continue cooking them and the pasta until the vegetables are tender. This should take around 5 minutes longer.
Once tender, you will drain and set aside.
How to Make Cheese Sauce for Veggie Mac and Cheese
Step 3
While the pasta is cooking, you will heat butter in a large stockpot over medium heat. Once the butter is melted, you will add in the flour, whisking constantly until it is thick and bubbly and starting to brown. This will take around 2-3 minutes.
Tip: A Roux in French cooking is basically cooking fat and flour together before adding in the liquid you want to be thickened.
Step 4
Slowly mix in the milk while whisking constantly to avoid lumps. Stir the mixture until it is thickened, cooking it for about 10 minutes. Make sure it does not boil.
Step 5
Remove the sauce from the heat and add cheddar and Parmesan cheese a little at a time until mixed in thoroughly.
Step 6
At this point, your pasta will be cooked and drained. You will add garlic to the sauce and then mix the pasta and vegetables and cook for an additional minute.
Don’t forget to check out our tips, so you spend less time in the kitchen!
Tips & Tricks
- Please see our notes above for other vegetable combinations that are wonderful in this recipe.
- Depending on your preference, you can use whole wheat or any other pasta you like.
- To make this recipe gluten-free, just use your favorite gluten-free pasta and a thickener for the sauce like tapioca starch.
- As an option, you can use fresh or frozen vegetables. Just buy frozen mixed veggies and stir them in frozen.
- Refrigerate your one-pot pasta for up to 2 days. Reheat just prior to serving.
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One Pot Veggie Mac and Cheese
Equipment
- Large Cooking Pot
- Strainer
Ingredients
- 8 ounces whole wheat pasta (rotini, rigatoni or macaroni noodles work best)
- 1 cup cauliflower florets (cut in inch cubes)
- 8 ounces Brussels sprouts (cut in half or quartered if large)
- 3 cloves garlic (chopped or minced)
- 1/2 teaspoon salt
- Pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 2 cups reduced-fat milk
- 2 cups reduced-fat grated sharp cheddar cheese
- 1/4 cup Parmesan cheese
- 1/4 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook 4 minutes less than the package instructions.
- Add in cauliflower and Brussels sprouts and continue cooking until the pasta and vegetables are tender. Approximately 4-5 minutes longer. Drain off the water and dry pot.
- Once cheese sauce is cooked (see below), set heat to medium-low and mix in garlic, pasta, and vegetable and cook for an additional minute.
Cheese Sauce
- Heat butter in the large pot over medium heat until melted. Add the flour whisking constantly until thick and bubbly and starts to lightly brown, approximately 2-3 minutes.
- Slowly add milk while whisking constantly. Then stir in dry mustard. Stir until the mixture is thick, cooking about 10 minutes. Do not let it boil.
- Remove from heat and add cheddar and Parmesan cheese a little at a time. Add a bit more salt if desired.
Notes
- This recipe can be a side dish or main dish.Â
- As an option, you can use fresh or frozen vegetables. Just buy frozen mixed veggies and stir them in frozen. You can also use fresh vegetables or use a mix of frozen and fresh.
- Depending on your preference, you can use whole wheat or any other pasta you like.
- Refrigerate for up to 2 days. Reheat just prior to serving.
