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There’s something inherently comforting about a warm bowl of mac and cheese. This classic dish, beloved by both children and adults alike, has earned its place as a staple in kitchens across the globe. Creamy, cheesy, and utterly satisfying, it evokes feelings of nostalgia and contentment. But what if you could elevate this comfort food to new heights—transforming it into a dish that not only delights the palate but also nourishes the body? Enter the Creamy Summer Veggie Mac and Cheese, a vibrant and healthful twist that showcases the best of the season's produce.

One-Pot Fresh Summer Mac and Cheese

Discover the irresistible Creamy Summer Veggie Mac and Cheese that adds a healthy twist to a beloved classic! This vibrant dish features fresh summer vegetables like zucchini, bell peppers, and cherry tomatoes, elevating the creamy, cheesy goodness we all love. Perfect for summer meals, it’s easy to make and full of nutrients, ensuring you can enjoy comfort food while nourishing your body. Gather your ingredients and bring the taste of summer to your table!
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Ingredients
  

8 oz elbow macaroni

2 cups vegetable broth

1 cup whole milk

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 medium zucchini, diced into small cubes

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 bell pepper (any color), diced

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon fresh basil, chopped (for garnish)

1 teaspoon lemon zest (optional for a zesty finish)

Instructions
 

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Once hot, add the diced zucchini, bell pepper, and minced garlic. Sauté the vegetables for about 3-4 minutes, stirring frequently, until they begin to soften and become fragrant.

    Add Macaroni and Liquids: Pour in the vegetable broth and whole milk, then add the elbow macaroni, onion powder, garlic powder, salt, and pepper. Stir thoroughly to ensure all ingredients are well combined.

      Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low, cover the pot, and allow it to simmer. Cook for about 8-10 minutes, stirring occasionally, until the macaroni is al dente and most of the liquid has been absorbed.

        Add Cheese and Corn: Reduce the heat to low again and gradually stir in the shredded cheddar and mozzarella cheeses until they melt and create a creamy texture. Finally, fold in the corn and halved cherry tomatoes, gently mixing everything together until well combined.

          Season and Garnish: Taste the mac and cheese and adjust the seasoning with additional salt, pepper, or lemon zest for a bright touch if you like. Remove the pot from heat and let it sit for a few minutes to thicken slightly.

            Serve: Serve the creamy mac and cheese hot, garnished with a sprinkle of fresh chopped basil for an added burst of color and flavor. This dish not only tastes great but also showcases the vibrant summer veggies beautifully!

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings