Quick Vegetarian Comfort Food (Printable Format)
A simple, nutritious twist on classic mac and cheese that combines pasta, colorful vegetables, and melty cheese - all cooked in one pot for easy cleanup and maximum flavor.
# What You'll Gather:
→ Main Ingredients
01 -
2 cups elbow macaroni or pasta of your choice
02 -
4 cups vegetable broth or water
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1 cup mixed vegetables (e.g., broccoli, bell peppers, spinach)
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2 cups shredded cheese (cheddar or vegan cheese)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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Salt and pepper to taste
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Optional spices: paprika or Italian seasoning
# Step-by-Step Instructions:
01 -
In a large pot, heat the olive oil over medium heat. Add your mixed vegetables and sauté for about 3-4 minutes until they start to soften.
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Stir in the elbow macaroni and pour in the vegetable broth (or water). Bring the mixture to a boil.
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Once boiling, reduce the heat to a simmer and cover the pot. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
04 -
Remove the pot from heat and stir in the shredded cheese until melted and creamy. For a thicker consistency, add a splash of milk or more cheese as needed.
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Add salt, pepper, and any additional spices to taste. Mix well to combine.
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Divide the mac and cheese into bowls and enjoy immediately, garnished with your favorite toppings if desired.
# Important Tips:
01 -
You can customize this dish with your favorite vegetables or whatever you have on hand.
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For a protein boost, add chickpeas, tofu cubes, or plant-based meat alternatives.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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To reheat, add a splash of milk or water and warm on the stovetop or in the microwave, stirring frequently.