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This quick Veggie Mac and Cheese is an easy, stovetop dinner you and your kids will love. The creamy sauce doesn’t need a roux; it’s made with broth, cheddar, and thickened with cream cheese.
Mac and cheese is always a winner when you want a comforting meal with minimal fuss. This recipe ticks all the boxes, with a straightforward sauce that comes together quickly. I love adding frozen veggies to my mac and cheese as they’re so convenient, no need to thaw them, they just go straight into the sauce and add some color and fiber, too.
For more veggie-rich pasta dishes, try my recipes for Creamy Pumpkin Pasta and Chicken Spinach Pasta.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Veggie Mac and Cheese. The full quantities can be found in the recipe card further down the post.
- Elbow macaroni: A classic pasta shape for mac and cheese, I use Barilla brand cellentani, which is more of a corkscrew shape (also known as cavatappi) as it holds more sauce. You can use gluten-free pasta, if needed, to make this recipe suitable for celiacs.
- Kosher salt and black pepper
- Olive oil: A little oil is needed for sauteing the veggies. You can use avocado oil if you prefer.
- Onion: Makes the sauce taste a little richer. A white or yellow onion is what you want here, as red onions will discolor the sauce.
- Garlic: I use fresh garlic as it has the best flavor, but you can use garlic powder if that’s all you’ve got. If using powdered, add it to the broth.
- Mixed frozen vegetables: These pre-prepped vegetables make this recipe so easy. I like a mixture of peas, carrots, green beans, peppers, and corn.
- Broth: You can use vegetable broth to keep this recipe vegetarian, or go with chicken broth for a richer flavor.
- Cream cheese: Full-fat cream cheese is best here as it makes the sauce creamy and helps it thicken.
- Sharp cheddar: I like to use sharp cheddar as it has a stronger flavor which makes the sauce taste nice and cheesy! It’s best to shred your own cheese for this sauce as pre-shredded cheese won’t melt as evenly.
How to Make Veggie Mac and Cheese
Step 1: Cook the pasta in a large pot of salted water for 2-3 minutes less than the timing on the package. Drain and set aside.
Step 2: Heat a large skillet over medium heat and add the oil. Add the onion and saute for 2-3 minutes. Add the garlic and frozen vegetables and saute for 5 minutes, stirring frequently. Add the broth and bring to a boil. Cook for 3-4 minutes, until the vegetables are tender.
Step 3: Stir in the cream cheese, whisking until a creamy sauce is formed.
Step 4: Add the cheddar cheese and stir until fully melted. The sauce will be a bit loose at this point, but it will continue to thicken as you cook the pasta.
Step 5: Add the half-cooked macaroni and stir to combine. Cook over medium heat for 2-4 minutes, stirring frequently, until the macaroni is fully cooked and the sauce is thickened. The sauce will continue to thicken as the macaroni cools.
Variations & Tips
→ Change up the frozen veggies you use for a twist. Frozen cubes of butternut squash or florets of broccoli and cauliflower are also delicious.
→ Use different cheeses for a different flavor. You can swap some or all of the cheddar for shredded Parmesan, Gruyere, or Colby Jack.
→ Make sure you stir the macaroni well when it’s cooking in the sauce to prevent it from catching on the bottom of the pot and burning.
→ Add a splash of milk or broth when reheating in a pot on the stove to make sure the sauce stays creamy.
→ For a crunchy topping, toast some breadcrumbs in a little olive oil in a skillet until golden. Sprinkle over the pasta after your dish it up.
Common Questions
Let the leftovers cool and store them in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat on the stove, put the mac and cheese into a pot with a splash of milk or broth and gently stir over a medium-low heat until piping hot. You can also microwave it in a covered, microwave-safe dish for 2-3 minutes, stirring halfway, until piping hot.
Yes! This is a really easy way to get some vegetables into your mac and cheese with minimal effort. I used a pre-prepped mix of carrots, peas, corn, peppers, and green beans in this recipe.
This recipe doesn’t use flour (a roux) to thicken the cheese sauce. Instead, the part-cooked pasta is added to the creamy sauce and simmered for a few minutes. As it finishes cooking, the pasta releases starches, thickening the sauce. If your mac and cheese still seems a bit thin after doing this, you can always mix a little cornstarch (start with 1 tsp) mixed with water, stir it in then cook until thickened.
More Cheesy Recipes
- Easy Cheese Fondue
- Cottage Cheese Alfredo
- Baked Mac and Cheese
- Cottage Cheese Mac and Cheese
- Blue Cheese Dip
- Pumpkin Macaroni Cheese
- Baked Feta Dip
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Veggie Mac and Cheese
Ingredients
- 2 cups elbow macaroni, GF if needed (I use barilla cellentani pasta)
- Kosher salt and pepper, to taste
- 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
- 1 1/2 cup chicken or vegetable broth
- 8 ounces cream cheese, lite or fat-free works
- 2/3 cup shredded sharp cheddar
Instructions
- Cook the 2 cups elbow macaroni in salted water according to package directions. Cook 2-3 less than the timing on the package, then drain and set aside.
- To a large skillet, add the 2 tbsp olive oil and heat over medium heat. Sauté the 1 small onion for 2-3 minutes. Add the 2-3 garlic cloves and 2 cups mixed frozen vegetables and saute for 5 minutes, stirring frequently. Add the 1 1/2 cup chicken or vegetable broth and bring to a boil. Cook for 3-4 minutes, until the vegetables are tender.
- Stir in the 8 ounces cream cheese, whisking until a creamy sauce is formed.
- Add the 2/3 cup shredded sharp cheddar and stir until fully melted. The sauce will be a bit loose at this point, but it will continue to thicken as you cook the pasta. Taste and adjust if needed with Kosher salt and pepper.
- Add the half-cooked macaroni and stir to combine. Cook over medium heat for 2-4 minutes, stirring frequently, until the macaroni is fully cooked and the sauce is thickened. The sauce will continue to thicken as the macaroni cools.
Notes
Storage and Reheating:
- Allow the leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months.
- If frozen, thaw overnight in the fridge before reheating.
- To reheat on the stovetop, add the mac and cheese to a pot with a splash of milk or broth. Stir over a medium-low heat until piping hot.
- To reheat in the microwave, place mac and cheese in a microwave-safe bowl, cover, and microwave for 2-3 minutes, stirring halfway, until piping hot.
Variations and Tips:
- Change up the frozen veggies you use for a twist. Frozen cubes of butternut squash or florets of broccoli and cauliflower are also delicious.
- Use different cheeses for a different flavor. You can swap some or all of the cheddar for shredded Parmesan, Gruyere, or Colby Jack.
- Make sure you stir the macaroni well when it’s cooking in the sauce to prevent it from catching on the bottom of the pot and burning.
- For a crunchy topping, toast some breadcrumbs in a little olive oil in a skillet until golden. Sprinkle over the pasta after you dish it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
