One Pot Veggie Mac and Cheese
One-Pot Veggie Mac and Cheese is a perfect weeknight side dish or meal loaded with delicious vegetables and as yummy as the classic version!
dinner, Main Course
Large Cooking Pot
whole wheat pasta
rotini, rigatoni or macaroni noodles work best
cut in inch cubes
cut in half or quartered if large
chopped or minced
Pepper to taste
reduced-fat grated sharp cheddar cheese
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.
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.
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.
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