- 1 (12 ounce) package elbow macaroni
- 2 cups frozen mixed vegetables
- 1 tablespoon coconut oil, or more to taste
- 1 pinch garlic powder
- sea salt and freshly ground black pepper to taste
- 1 tablespoon grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a boil. Add elbow macaroni; cook, stirring occasionally, until lightly softened, about 3 minutes. Add frozen vegetables; cook and stir until tender yet firm to the bite, about 5 minutes. Drain into a bowl.
- Place coconut oil in the warm pot. Add macaroni mixture, garlic powder, sea salt, and pepper; toss until combined, 1 to 2 minutes. Top with Parmesan cheese.