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One Pot Broccoli Mac and Cheese Recipe

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3.9 from 50 reviews

This One Pot Broccoli Mac and Cheese recipe is a creamy, comforting dish that combines tender pasta, sautéed mushrooms and onions, fresh broccoli florets, and a blend of sharp cheddar and Parmesan cheeses. Cooked all in one pot, it saves time and minimizes cleanup while delivering rich flavors and a perfect balance of veggies and cheesy goodness.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 8 ounces baby bella mushrooms, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 cloves garlic, minced
  • 12 ounces broccoli florets, cut into bite-sized pieces (about 1 large head of broccoli)

Liquids and Dairy

  • 2 tablespoons butter
  • 4 cups water
  • 1 1/2 cups half and half

Cheeses

  • 2 cups (8 ounces) freshly-shredded sharp cheddar cheese
  • 1/2 cup (1 ounce) freshly-grated Parmesan cheese

Pasta and Seasonings

  • 1 pound uncooked pasta (recommended shape: 7-8 minute cooking time)
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon crushed red pepper flakes
  • Fine sea salt, to taste
  • Freshly-ground black pepper, to taste

Instructions

  1. Sauté veggies: Heat butter in a large stockpot over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, for 5-7 minutes until most of their liquid has evaporated and the mushrooms are nicely browned. Add the sliced onion and sauté for 3 minutes, stirring occasionally. Then add the minced garlic and sauté for an additional 2 minutes, stirring occasionally to release their aroma.
  2. Cook the pasta: Add the uncooked pasta to the pot along with the water, half and half, Dijon mustard, crushed red pepper flakes, and a generous pinch of salt and freshly-ground black pepper. Stir well to combine. Bring the mixture to a boil, stirring occasionally to break up the pasta and prevent sticking. Once boiling, stir in the broccoli florets. Reduce the heat to medium to maintain a gentle boil and cook uncovered until the pasta is just al dente, tender but still firm to the bite.
  3. Remove excess liquid (if needed): Check the pot for excess liquid remaining after the pasta is cooked. If there is more than about ½ cup of liquid, carefully remove some using a heatproof measuring cup and set it aside to adjust consistency later if needed.
  4. Add cheese: Stir in the freshly shredded sharp cheddar and grated Parmesan cheeses until they are fully melted and combined with the pasta and vegetables. If the mixture seems too dry, gradually stir in some of the reserved cooking liquid until you achieve a creamy, saucy consistency.
  5. Season: Taste your mac and cheese and adjust the seasoning by adding additional salt and freshly ground black pepper as needed to enhance the flavors.
  6. Serve: Serve this creamy broccoli mac and cheese warm, straight from the pot, and enjoy this delicious, hearty dish that combines cheesy comfort with fresh vegetable goodness.

Notes

  • Use a pasta shape with a 7-8 minute cooking time for best results, such as elbow macaroni, shells, or rotini.
  • Be sure to stir frequently when boiling pasta in the pot to prevent sticking.
  • You can substitute half and half with whole milk or heavy cream for a richer or lighter sauce, respectively.
  • Reserve some pasta water to adjust sauce consistency if needed.
  • For a spicier kick, increase the amount of crushed red pepper flakes to taste.
  • This dish can be made vegetarian by ensuring the butter and cheeses are free from animal rennet or replaced with plant-based alternatives.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/one-pot-broccoli-mac-and-cheese-recipe/