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Vegetable Macaroni and Cheese

This delicious blend of creamy cheese, nutritious veggies, and perfectly cooked pasta offers both comfort and nutrition in every serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 2 cups elbow macaroni Provides the base of the dish.
  • 2 tbsp olive oil Adds richness and helps sauté the vegetables.
  • 1 medium onion Offers a sweet, savory taste.
  • 2 cloves garlic Imparts aromatic quality.
  • 2 cups mixed frozen vegetables Adds color and nutrition.
  • 2 cups chicken or vegetable broth Keeps the dish moist.
  • 8 oz cream cheese Forms the main base of the cheese sauce.
  • 1 cup shredded sharp cheddar Provides strong flavor.

Method
 

Preparation
  1. Cook the elbow macaroni in salted water according to package directions, cooking 2-3 minutes less than stated. Drain and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium heat; sauté the onion for 2-3 minutes.
  2. Add minced garlic and mixed frozen vegetables; sauté for 5 minutes.
  3. Pour in chicken or vegetable broth and bring to a boil; cook for 3-4 minutes until vegetables are tender.
  4. Whisk in cream cheese until smooth, then add shredded cheddar and stir until melted.
  5. Add half-cooked macaroni and stir to combine.
  6. Cook for 2-4 minutes over medium heat, stirring frequently, until macaroni is cooked and sauce thickens.
Serving
  1. Serve hot and enjoy the delightful comfort of this creamy dish.

Notes

To elevate your dish, consider experimenting with different cheese varieties or adding fresh herbs. For a crispy topping, broil in the oven briefly.