Veggie Mac and Cheese

mac and cheese with veggies in a skillet.

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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 simply made with broth, cheddar and thickened with cream cheese. Frozen veggies make prep a breeze so you'll have dinner on the table in no time.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Vegetarian

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

2 cups elbow macaroni GF if needed (I use barilla cellentani pasta)
Kosher salt and pepper to taste
2 tbsp olive 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 oz cream cheese
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. Saute 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 oz 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 will continue to thicken as you cook the pasta.
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 brith. 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 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 your dish it up.

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