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Veggie Mac and Cheese Recipe

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4 from 15 reviews

This quick and creamy Veggie Mac and Cheese is a delicious stovetop dinner that's perfect for busy weeknights. Made with tender elbow macaroni, mixed frozen vegetables, and a smooth cheese sauce thickened with cream cheese instead of a roux, it's a comforting and wholesome meal that kids and adults will both enjoy.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 2 cups elbow macaroni, gluten-free if needed (e.g., Barilla Cellentani pasta)
  • Kosher salt and pepper, to taste

Vegetables and Aromatics

  • 2 tbsp olive oil or avocado oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 2 cups mixed frozen vegetables (no need to thaw)

Cheese Sauce

  • 1 1/2 cups chicken or vegetable broth
  • 8 ounces cream cheese, lite or fat-free works
  • 2/3 cup shredded sharp cheddar cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook 2 cups of elbow macaroni according to package instructions, but reduce the time by 2-3 minutes to keep it slightly undercooked. Drain and set aside.
  2. Sauté Vegetables and Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and frozen mixed vegetables, cooking for about 5 minutes while stirring frequently until the vegetables are tender.
  3. Add Broth and Simmer: Pour in 1 1/2 cups of chicken or vegetable broth and bring the mixture to a boil. Let it simmer for 3-4 minutes until the vegetables are tender and the broth slightly reduces.
  4. Create the Cheese Sauce: Reduce heat to low and whisk in 8 ounces of cream cheese until the sauce is smooth and creamy. Then add 2/3 cup shredded sharp cheddar cheese, stirring until fully melted. Season with kosher salt and pepper to taste. The sauce will be slightly loose but will thicken as the pasta cooks.
  5. Combine and Finish Cooking: Add the partially cooked macaroni to the skillet, stirring well to coat the pasta with sauce and vegetables. Continue cooking over medium heat for 2-4 minutes, stirring frequently, until the macaroni is fully cooked and the sauce has thickened. Remove from heat and serve warm.

Notes

  • You can use either chicken or vegetable broth depending on your preference or dietary restrictions.
  • Frozen vegetables save prep time and no need to thaw before cooking.
  • Using cream cheese instead of a traditional roux yields a creamy sauce without added flour or butter.
  • To make this recipe gluten-free, use a GF elbow macaroni.
  • Adjust salt and pepper at the end to accommodate different tastes and broth saltiness.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/veggie-mac-and-cheese-recipe/