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 their own 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 since it is made with whole wheat pasta and veggies, it’s a much healthier option.
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.
We personally 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 as directed then allow it to cool 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 as well as reheating directions.
It’s important to freeze properly so you avoid freezer burn and never have to throw food away.
This 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 own 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 prefer a 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 important 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.
For this 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.
pasta and vegetable cooking in one pot
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.
adding milk to butter and flour mixture
Step 5
Remove the sauce from the heat and add cheddar and Parmesan cheese a little at a time until mixed in completely.
add cheese to your sauce
Step 6
At this point, your pasta will be cooked and drained. You will add garlic to the sauce and then mix in the pasta and vegetables and cook for an additional minute.
Tips for Making One Pot Mac and Cheese with Vegetables
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 for up to 2 days. Reheat just prior to serving.
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8ounceswhole wheat pasta(rotini, rigatoni or macaroni noodles work best)
1cupcauliflower florets(cut in inch cubes)
8 ouncesBrussels sprouts(cut in half or quartered if large)
3 clovesgarlic(chopped or minced)
1/2teaspoon salt
Pepper to taste
Cheese Sauce
2tablespoonsbutter
2tablespoonsflour
1teaspoondry mustard
2cupsreduced-fat milk
2 cupsreduced-fat grated sharp cheddar cheese
1/4cupParmesan cheese
1/4teaspoonsalt
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.
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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don’t forget to give it a star rating below!
Since its founding in 2015 by suburban mother Erin Henry, Suburban Simplicity has provided an outlet for like-minded women to connect and share their methods for a serene and simple home life. It has become a trusted resource for advice on simple, modern homemaking, appearing on Oprah Magazine, Good Housekeeping, Buzzfeed, MSN and Yummly.
Erin says
One pot meals are the best! I love that I can get my family more veggies with this.
Erin Henry says
We feel the same way, Erin. This one is great because they get their veggies too!
Anna says
My family loved this pasta! Great way to eat more veggies.
Erin Henry says
Yes! Plus, you can customize which veggies you like for this recipe. Perfect!
Katerina @ diethood .com says
My kids would love this!! And I LOVE the addition of veggies! The perfect weeknight meal!
Erin Henry says
The veggies and cheese sauce makes it a perfect meal for the kiddos!