Dreams do come true — in the form of our One Pot Broccoli Mac and Cheese! If you’ve been on the hunt for a delectable one-pot pasta dish that’s a breeze to make, easy to clean up, and a surefire hit with your family, you’ve hit the jackpot.

And let’s talk about easy—20 minutes in the kitchen, tops. More time for you to shine elsewhere! After the feast, you’re looking at just one dish to clean (plus maybe a measuring cup), making this recipe a true champion in the dinner game.

overhead image of a pot of broccoli mac and cheese

How to make this One Pot Broccoli Mac and Cheese

The magic of our One Pot Broccoli Mac and Cheese doesn’t stop at its tantalizing taste — it’s a hands-off wonder too! Once you’ve conquered the broccoli chopping and gathered all your ingredients, consider your work pretty much done. From there, it’s smooth sailing with minimal hands-on action.

  1. In a pot, add your pasta, chicken broth (or broth of choice), broccoli florets and seasonings. Stir everything together, bring the liquid up to a boil and cover. 
  2. After the pot begins to boil, reduce the heat to medium low and allow everything to cook together for about 10-12 minutes, or until the pasta has reached your desired texture.
  3. Once the pasta is cooked, add in the cheeses, heavy cream and whole milk. Stir everything together for creamy goodness! At this point you can add a little extra milk, cream or seasoning to your taste preferences. 
  4. Optional: set your oven to broil and pop your delicious mac and cheese in for a few minutes to crisp up the top. Make sure to keep a close eye so that it doesn’t burn!
  5. Serve up this delicious meal and basque in the compliments you are bound to receive. 
raw cavatappi noodles topped with garlic, salt, and pepper

The benefit of one pot pasta dishes

Our One Pot Broccoli Mac and Cheese not only delivers on the cheesy goodness but also takes the crown for a lightning-fast cleanup. Imagine the joy of having just one dish to tackle post-feast — it’s a total kitchen win!

Plus, it’s not just about the convenience; it’s the flavor infusion that happens when everything cooks in that single pot. Every bite is a celebration of simplicity and taste. So, whether you’re all about the easy cleanup or the enhanced flavor, this recipe has you covered!

Typically when you aim to cook pasta perfectly, you are boiling it in salted water in order to season the pasta as it absorbs the water and softens up to an al dente texture. The salt is super important here because it enhances the flavor of the pasta itself.

However, when you make this mac and cheese in one pot, you are getting the added flavor of the chicken broth (or broth of your choice) instead of water. Additionally, the seasonings and broccoli will add a further depth of flavor to the pasta itself making this dish an absolute flavor bomb

From the time you’ll save cooking AND cleaning all the way to the jam packed bites of flavor, this One Pot Broccoli Mac and Cheese is going to be a game changing recipe that you’re going to want to add to your family’s monthly meal plan. 

close up image of cavatappi noodles, broccoli, Mozzarella, and Cheddar cheese in a pot

Why we love adding broccoli to this mac and cheese dish

If you’ve ever had a Panera Bread Broccoli Cheddar Soup, you know the magic that comes from the combination of broccoli and cheese — especially for the kiddos. Incorporating broccoli into this mac and cheese is a happy medium between allowing our kids to fall in love with veggies while also gently hiding just how green and healthy it is. 

And by cooking the broccoli together with the pasta and cheese, the texture is absolute perfection. If you have a picky eater in your house, you know how important it is to achieve the right balance between crunchy and soggy when it comes to broccoli. 

Furthermore, cruciferous vegetables like broccoli contain vitamins, minerals, and tons of antioxidants, making them a hero in the category of immune boosting veggies. Incorporating more broccoli into our meals, especially during cold and flu season, can help fortify our immune system. Who doesn’t love delicious food as medicine?

Love this recipe but cooking for someone with a dairy allergy?

There are plenty of dairy-free cheeses and dairy-free milks on the market these days, making it super straightforward to transform this dairy packed recipe into a delicious dairy-free mac and cheese. Simply grab your go-to dairy-free alternative and swap out the dairy items in this recipe! That way everyone can enjoy this delicious one pot meal! You can also try this dairy-free pasta recipe.

two bowls of one pot broccoli mac and cheese
a bowl of one pot broccoli mac and cheese

One Pot Mac and Cheese

5 from 16 votes
Author: Food Dolls
Servings: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This macaroni and cheese tastes better than the box, and is just as easy! Perfect for picky eaters!

Ingredients  

  • 16 ounces uncooked pasta
  • 4 cups low-sodium chicken broth or broth of choice
  • 3 cloves minced garlic
  • 3 cups broccoli florets
  • 1 teaspoon kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup cheddar cheese grated
  • 1 cup monterrey jack cheese grated
  • 1/2 cup heavy cream or milk
  • 1/2 cup whole milk

Instructions 

  • Add pasta, broth, garlic, broccoli, and seasonings. Stir. Bring to a boil, and cover. Reduce heat to medium-low and cook for 10-12 minutes or until pasta is tender.
    16 ounces uncooked pasta, 4 cups low-sodium chicken broth or broth of choice, 1 teaspoon kosher salt, 3 cups broccoli florets, 3 cloves minced garlic, 1 teaspoon freshly ground black pepper
  • Add cheese, heavy cream remaning ingredients and stir until nice and creamy. Add a splash of milk if you like it creamier. Option: Feel free to broil in the oven for a few minutes to crisp the top!
    1/2 cup cheddar cheese, 1 cup monterrey jack cheese, 1/2 cup heavy cream, 1/2 cup whole milk

Video

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 916mg | Potassium: 296mg | Fiber: 3g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 31mg | Calcium: 215mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!
a bowl of one pot broccoli mac and cheese

More one pot pasta recipes to try

One Pot Lemon Ricotta Pasta

One Pot Cheeseburger Pasta

One Pot Veggie Pasta

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




27 Comments

  1. 5 stars
    Fantastic & idiot proof recipe. Made 3 times in a month. Every time it’s delicious! My 14 yr old loves it!

  2. The best homemade Mac and cheese I’ve ever made/tasted. Mine was runny. Which is what made it sooo good. I mostly make meals like this for meal prepping and when you reheat at work you always lose moisture. So to start off with more moisture makes it just perfect and creamy for reheating. So good.

  3. 5 stars
    Absolutely delicious!! The jack cheese added a flavor I wasn’t expecting. Creamy and simple to make. I added just a splash more of broth. Turned out perfect. My family loved it and was surprised how quick I made dinner!

    1. Hi Jessica- You can definitely use frozen broccoli, we suggest stirring in the broccoli just a few minutes before the pasta is done cooking!

  4. 5 stars
    This was seriously so easy& so amazingly delicious! Husband & I both had seconds, one of my toddlers had fourths& the other ate really well also! My toddlers are so picky lately so to see them eat this good made me so happy. Especially with such a quick easy recipe.

    I did not have any issues with it being runny. My noodles were perfect at 10 min & the liquid was gone. I didn’t have heavy cream so I used 1/2 c half& half instead& skipped the additional 1/2 c milk. For cheese I used 1 c sharp cheddar& 1/2 c mozzarella cuz it’s what I had on hand& it was perfect. This recipe is definitely going on our frequent meal list.

  5. 5 stars
    This was a big hit in my house! I used my 6 Qt enameled cast iron Dutch oven, ziti pasta, Better-Than-Bullion chicken paste + water (I needed to add an extra ~cup during cooking), and no salt (the BTB is very salty). I liked not having to use the strainer and having the veg + carb in one pot!

    I served with grilled some pork chops. I turned the grill on after I put everything in the pot, cut the thick chops in half & sprinkled w/ garlic powder & Kabob seasoning, once the pasta dish started boiling I stirred and put the cover on then put the chops on the grill. I stirred the pastas several times and it did stick to the bottom of my pot a bit, but didn’t burn. This meal was yummy and done in ~ 25 min. Big hit for my family and I have enough leftovers for my kids to take for lunch in a couple days! I’ll certainly be checking out more of these one-pot recipes. Thank you Dolls 🥰

  6. This is the second one pot recipe I’ve tried and both times have ended up with 2-3 cups of broth still in my pasta after cooking, but the instructions don’t mention straining it. Is that supposed to be implied or is there something I’m missing?

    I also agree with the other comments that adding the milk makes it too runny.

    1. Hi Chevy! Yes, it may appear to be runny BUT as it sits it really thickens. If you don’t put enough liquid it will dry up. Did you use the full amount of pasta?

  7. 5 stars
    If I could give more stars I would , hands down a grown up mac and cheese , I added some tomato to top mine off, love your recipes, please keep doing one pot recipes

  8. 5 stars
    This recipe is absolutely wonderful. What a crowd pleaser! It’s gooey, warm, and perfect for the beginner cook (like myself). Next time, I will make a note to incorporate less salt, whether it be by using low-sodium chicken broth or no salt at all. But otherwise I followed the recipe exactly and I will be making it again!

  9. 5 stars
    I am always really skeptical to try new recipes that don’t have any reviews because I hate wasting food, but man am I glad I took a shot on this one!

    This is one of the best and easiest Mac and cheese recipes I’ve ever made. It is so creamy, rich, and flavorful-the perfect comfort food. My toddler loved it, too, and all she eats is goldfish crackers.

    A couple notes-
    1. I only used 1/2 cup of heavy cream- no milk. In my opinion, having both would have made it too watery.

    2. Watch the pasta- I kept checking mine because I like my pasta al dente. If I left it for 12 mins it would have been too soft.

    I otherwise followed the recipe exactly and I’m glad I did. Phenomenal. Will definitely be making it again on a weeknight because it’s so easy! Thanks Food Dolls!