This One Pot Mac and Cheese with Broccoli is the kind of dinner that feels comforting without feeling heavy. It’s cozy, cheesy, and perfect for busy nights when you want something warm and familiar with minimal cleanup.
Table of Contents
What is One Pot Mac and Cheese with Broccoli?
One pot mac and cheese with broccoli is a streamlined take on classic mac and cheese, where everything cooks together in a single pot. The pasta absorbs flavor as it cooks, the sauce turns silky right in the pan, and the broccoli softens just enough to stay vibrant and fresh!
Because everything happens in one pot, the starch from the pasta naturally helps thicken the sauce, creating that creamy texture without extra steps. It’s an easy way to get a comforting, family-friendly meal on the table while sneaking in some greens.
Ingredients You Need
- Pasta – We love using elbow macaroni or cavatappi because they cook evenly and catch the cheese sauce in every curve, making each bite extra creamy. They also hold up well to one-pot cooking without turning mushy.
- Broccoli Florets – This veg adds a pop of color and a fresh, slightly earthy flavor that balances the richness of the cheese and sneaks in some extra nutrients, too. Cutting the florets into small, even pieces helps them cook at the same pace as the pasta.
- Milk and Heavy Cream – These create the base of the sauce and help everything come together smoothly.
- Broth – Using chicken broth (or your broth of choice) gives the pasta even more flavor and adds depth to the whole dish.
- Cheddar Cheese and Monterey Jack – We love using sharp cheddar because it melts smoothly and brings a classic flavor to the dish. Grating it yourself helps it melt more evenly into the sauce.
- Garlic – This aromatic adds a warm, savory flavor that keeps the dish from tasting flat.
- Salt – This essential seasoning brings out all of the flavors of the other ingredients.
- Black Pepper – Pepper adds a gentle bite that contrasts with the creamy sauce. Freshly cracked pepper gives the best flavor.
How to Make One Pot Mac and Cheese with Broccoli
- Cook the Pasta and Broccoli. Add the pasta, broccoli, broth, and seasonings to a large pot and stir to combine. Let everything cook together, stirring often, until the pasta is tender and the liquid has thickened.
- Build the Sauce. Next, stir in the milk, cream, and cheese, letting it melt completely, coating the pasta and broccoli. If you want to crisp up the top, transfer it to a baking dish and broil for a couple of minutes.
- Finish and Serve. Finally, taste and adjust seasoning as needed, then serve while warm and creamy. The sauce will continue to thicken slightly as it sits.
Variations
- Extra Cheesy – Add another blend of cheeses like mozzarella or fontina to make the sauce even creamier and stretchier.
- Protein – Toward the end of the cooking process, stir in cooked chicken, crispy bacon, or sautéed sausage to make it more filling.
- Spiciness – Add red pepper flakes or a splash of hot sauce for a little heat that cuts through the richness.
- Veggies – Mix in peas, spinach, or roasted cauliflower for extra color and texture.
- Whole Grain – Swap in whole-wheat pasta for a nuttier flavor and heartier bite.
- Gluten-Free – Use your favorite gluten-free pasta, keeping an eye on texture as it cooks.
- Garlic – Roast the garlic first for a sweeter, deeper flavor throughout the dish.
Can I Store Leftovers?
Once stored, the pasta will continue to absorb sauce, so leftovers may thicken and lose some of their creaminess.
For the refrigerator, store leftovers in an airtight container for up to 3 days and add a splash of milk, cream, or broth when reheating to loosen the sauce.
For the freezer, freeze in a freezer-safe container for up to 2 months. The texture may be slightly softer once thawed and reheated.
Common Questions about One Pot Broccoli Mac and Cheese
Yes, frozen broccoli works well, but it may release extra moisture and become softer than fresh. For the best results, thaw and drain it before adding it to the dish.
The pasta continues to absorb liquid as it sits, so adding a splash of milk while reheating helps restore creaminess.
Adding cheese off the heat and stirring gradually helps it melt smoothly.
Yes! Just reheat it gently and stir in a little milk before serving.
More Mac and Cheese Recipes
If mac and cheese is your comfort-food love language (like it is ours!), you’re in the right place. These recipes bring all the cozy vibes with fun twists and plenty of cheesy goodness!
Baked Mac and Cheese
Crockpot Mac and Cheese
One Pot Chili Mac and Cheese
Hidden Veggie Green Mac and Cheese
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One Pot Mac and Cheese
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 Monterey 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, and remaining ingredients. 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 Monterey Jack cheese, 1/2 cup heavy cream, 1/2 cup whole milk
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Ladies. this looks so good
I’m going to make it.
In your video it says to add oil, instructions doesn’t mention oil. How much would I use. thank you 😊😊
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Delicious and easy!!! Whole family loved it.
Thank you, Love you guys ❤️
Thank you, Vivian! We’re so glad you enjoyed it!
Xo,
Alia & Radwa
Very delicious and oh so easy. I’ve been looking for easy, healthy meals because I don’t love spending hours in the kitchen. This one certainly fits the bill. Thank you!
We’re so glad! Thank you for trying it out, Kris!
Xo,
Alia & Radwa
We love this recipe!
What modification, if any, do you recommend for using frozen broccoli instead of fresh?
Thank you! Let it thaw first, and drain any excess liquid!
Xo,
Alia & Radwa
Fantastic & idiot proof recipe. Made 3 times in a month. Every time it’s delicious! My 14 yr old loves it!
We’re so happy to hear this! Thank you for trying it out, Regina!
Xo,
Alia & Radwa
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.
Yay! Glad it was a hit! xo, Alia & Radwa
This was great! Easy to make, took me 10 min to prep and the rest was cook time. This is a keeper!!
Thank you so much, Karen!
Xo,
Alia & Radwa
LOVE! So easy and quick. Toddler approved!
H Kylie- It’s even better when it’s kid approved!!
After making it on the stove I wanted to add some lobster meat in it and put it under the broiler for a few minutes. What do you think??
That sounds incredible, Kim! We’d love to know how it turns out if you give it a try. 😊
Xo,
Alia & Radwa
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!
I just made this dish today and all I can say is OMG so easy so quick and so so yummy
Could I use frozen broccoli florets? When would I add them so that they don’t overcook?
Hi Jessica- You can definitely use frozen broccoli, we suggest stirring in the broccoli just a few minutes before the pasta is done cooking!
So easy and so good!
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.
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 🥰
This is as DELICIOUS!
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.
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?
Your recipe does not state what is the full amount of pasta
It is 16oz, which is 1 pound.
16 ounces of pasta is one pound (an entire box) but it is also two cups which is why the pasta measurement is confusing
Excellent recipe! My kids loved it and had seconds, which never happens!
Fabulous!
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
Amazing, love it! Absolutely – stay tuned for more!
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!
Yes! So glad you liked it! Thanks for feedback on the salt, we will make note of it!
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!