Make an easy supper loaded with vegetables with this One-Pot, Everything Macaroni, and Cheese!

Who doesn’t love macaroni and cheese? Our family sure loves it! While it makes a fantastic side dish for any supper, we especially love it with Smoked Honey BBQ Ribs, Smoke Meatloaf, or Meatballs. Sometimes I just don’t have the energy to make a whole meal with lots of sides of vegetables and carbs. That is why I love recipes that include everything into one pot! All the carbs, vegetables, and protein make this One-Pot Everything Macaroni and Cheese a new favorite for me to cook, and for the family to eat. 

I try to keep fresh vegetables on hand. When I make this recipe I try to include as many vegetables as I can. You can throw in your favorites or use whatever you have. Here are some suggestions:

• bell pepper
• sweet onion
• zucchini/yellow squash
• green beans
• tomatoes
• broccoli
• portabella mushrooms
• spinach

One-Pot Everything Macaroni and Cheese Ingredients

• Any combination of the vegetables listed above, diced and chopped
• 2 Tablespoons butter
• 1 package of Turkey Polska Kielbasa, sliced (mine was 13oz) 
• 1 lb. dry pasta, use your favorite (I would use shells, but since I am making this for my family I used Gluten-Free rotini) 
• 4 cups chicken broth
• 1 cup milk
• 1 can (10 ounces) Rotel
• 2-3 cloves minced garlic
• Salt and Pepper to taste
• 6 ounces Velveeta cheese melt

One-Pot Everything Macaroni and Cheese Directions

1. Chop and dice any vegetables you want to add.
2. Add vegetables, garlic, and butter to a stockpot. Turn on medium heat and stir until vegetables just start to soften. 
3. Add chicken broth, Rotel, milk, and seasonings. Bring to a boil. Once liquids are boiling, reduce to a simmer and add the dry pasta. Set a timer for the pasta according to the package directions. Stir to make sure the noodles are covered with liquid. Cover with a lid until noodles are fully cooked. 
4. Add the sliced kielbasa and Velveeta. Stir until Velveeta is melted. 

One-Pot Everything Macaroni and Cheese, GF version included

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

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Ingredients

• Can of green beans
• sweet onion, diced
• zucchini or yellow squash, sliced
• red bell pepper, diced
• 2 Tablespoons butter
• 1 package of Turkey Polska Kielbasa, sliced (mine was 13oz)
• 1 lb. dry pasta, use your favorite (I would use shells, but since I am making this for my family I used Gluten-Free rotini)
• 4 cups chicken broth
• 1 cup milk
• 1 can (10 ounces) Rotel
• 2-3 cloves minced garlic
• Salt and Pepper to taste
• 6 ounces Velveeta cheese melt

Instructions

1. Chop and dice any vegetables you want to add.
2. Add vegetables, garlic, and butter to a stockpot. Turn on medium heat and stir until vegetables just start to soften. 
3. Add chicken broth, Rotel, milk, and seasonings. Bring to a boil. Once liquids are boiling, reduce to a simmer and add the pasta. Set a timer for the pasta according to package directions. Set a timer for the pasta according to package directions. Stir to make sure the noodles are covered with liquid. Cover with a lid until noodles are fully cooked. 
4. Add the sliced kielbasa and Velveeta. Stir until Velveeta is melted. 

Notes

Other vegetables to consider adding:

• tomatoes
• broccoli
• portabella mushrooms
• spinach