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Quick & easy stove top macaroni and cheese is a must have weeknight recipe. A combo of cheese makes this healthier mac & cheese over-the-top delicious!

Cheesy Stove Top Pasta and Veggies

Rose McAvoy
Quick & easy stove top macaroni and cheese is a must for your list of weeknight recipes. Incorporating defrosted frozen vegetables or steamed fresh vegetables gets more produce on the plate while stretching the servings. Turn stove top macaroni and cheese into a one-pot meal with the addition of some sliced baked chicken breast or other lean protein.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1 cup 1% milk see recipe instructions
  • ½ lb 8 oz dry multigrain pasta – try macaroni, bow-tie, little shells, or spirals
  • 2 cups frozen mixed vegetables
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoon flour
  • 2 oz plain chèvre soft goat cheese
  • ½ cup shredded part-skim mozzarella cheese divided
  • 1 teaspoon dried Italian herb blend
  • teaspoon Kosher salt plus more for seasoning the pasta water
  • ¼ teaspoon black pepper

Instructions
 

  • Prepare the pasta: Fill a 4 quart or larger pot with water. Add a couple of big pinches of salt to the water to enhance the pasta flavor. Cover and bring the water to a boil. Add the dry pasta and cook uncovered for 7 minutes then add the frozen vegetables. Return the water to a boil and cook for 5 more minutes or until the pasta is tender (pleasant to chew). Drain the water from the pasta but keep a tiny bit of water at the bottom of the pot - about 1 tablespoon. Return the pasta and vegetables to the pot.
  • While the pasta cooks: - place a medium sauce pan over medium heat and melt the butter in the pan. Whisk the flour into the melted butter and let it toast for about 1 minute. Remove the pan from the heat and whisk in the milk until there are no lumps of flour. Return the pan to the heat add the herbs, salt, and pepper. Use a wooden spoon to gently stir the sauce until it coats the back of the spoon - should take about 3 minutes. Stir in the chèvre and ¼ cup of mozzarella until they have fully incorporated into the sauce.
  • Fold the finished sauce into the pasta and vegetables and top with the remaining shredded cheese. Allow the finished dish to sit for 3-5 minutes before serving. The sauce will continue to thicken as it cools.

Notes

If your creamy pasta needs to mimic the "blue box" use shredded cheddar instead of the mozzarella.
It is possible to make the sauce with olive oil in place of the butter but the consistency will be less creamy.
Make this a full meal by adding two, drained, cans of water packed tuna to the pasta before adding the sauce.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 13gFat: 8gSodium: 195mgFiber: 3.7gSugar: 6g
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