Description
A simple recipe for macaroni and cheese made in a single pot, incorporating vegetables.
Ingredients
Scale
- 8 ounces elbow macaroni
- 3 cups water
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
Instructions
- Combine macaroni, water, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally until the pasta is tender and most liquid is absorbed.
- Stir in the butter until melted.
- Remove the pot from the heat.
- Add the cheddar cheese and Monterey Jack cheese. Stir until the cheese is fully melted and the sauce is smooth.
- Stir in the frozen mixed vegetables. The residual heat will warm the vegetables.
- Serve immediately.
Notes
- You can substitute other hard cheeses for the cheddar or Jack cheese.
- For a creamier sauce, use whole milk instead of lower-fat milk.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
- Cholesterol: 45
Keywords: one pot, mac and cheese, veggie, pasta, easy, quick dinner