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Veggie Mac and Cheese

This is my version of one-pot mac and cheese. Makes for less dishes and gets dinner on the table fast. You can use milk instead of the sour cream and heavy cream for a lighter mac n cheese.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Servings: 4 -6
Author: Hip Foodie Mom


  • 1/2 pound dry elbow macaroni pasta
  • 2 tablespoons olive oil
  • 2-3 cups cauliflower; diced
  • 2-3 cups cremini mushrooms; diced
  • 2-3 cups kale; diced
  • kosher salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • 1/2 cup heavy cream + more if too dry but 1/2 cup should be fine
  • 3-4 heaping cups shredded sharp white cheddar cheese or blend of cheddar + gruyere


  • Bring a large pot of salted water to a boil, add the pasta and cook according to package directions but cook 1 minute less than what the package calls for. Drain, rinse and set aside.
  • Using the same pot you just cooked your pasta in, add the olive oil and heat over medium-high heat. After a minute, add all of your diced vegetables and cook until softened and fragrant; for about 4-5 minutes. Season with salt and pepper.
  • Add the nutmeg in and stir. After a minute or so, add in the pasta, sour cream, heavy cream and cheese. Mix until well combined and heated through; for about 3-4 minutes. Serve immediately.