One Pot Broccoli Cheddar Mac and Cheese

Why You’ll Love This Recipe

This One Pot Broccoli Cheddar Mac and Cheese is the weeknight hero you didn’t know you needed. It’s cozy, creamy, and made entirely in one pan—no separate cheese sauce, no draining, no mess. Just tender pasta, melty cheese, and broccoli that cooks right in the same pot. It’s comfort food simplified, with restaurant-level flavor that comes together in under 30 minutes.

If you’ve been craving a quick dinner that feels indulgent but uses pantry staples—you’ve found it.

Ingredients You’ll Need

Every ingredient in this recipe plays a role in creating that silky, cheesy texture and bold flavor:

Pasta: Short cuts like elbows, shells, or cavatappi hold onto the cheese sauce beautifully.
Broccoli: Adds freshness and texture. Use small florets or chopped frozen broccoli.
Milk + Chicken Broth: The liquid base for cooking the pasta—no need to boil or drain.
Butter: Adds richness and a silky finish.
Cheddar Cheese: Sharp cheddar gives this mac and cheese its signature flavor.
Gruyère or Monterey Jack (optional): Adds creaminess and depth—highly recommended!
Dijon Mustard: Just a touch enhances the cheese flavor without tasting “mustardy.”
Garlic & Onion Powder: Boosts the flavor and gives that cozy homemade taste.
Salt & Black Pepper: Season to taste—don’t skip this step!

Step-by-Step Instructions

1. Combine Everything in One Pot

In a large pot or deep skillet, add the pasta, milk, broth, butter, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer over medium heat.

2. Cook the Pasta

Stir frequently to prevent sticking and cook until the pasta is al dente and most of the liquid is absorbed, about 8–10 minutes. If it starts looking dry before the pasta is tender, add a splash of milk.

3. Add the Broccoli

In the last 3–4 minutes of cooking, stir in the broccoli florets. They’ll steam perfectly in the remaining heat.

4. Add Cheese and Stir

Lower the heat and add the cheddar (and Gruyère, if using). Stir until melted and creamy. The starch from the pasta water helps create a naturally thick, luscious sauce.

5. Season and Serve

Taste and adjust with salt and pepper. Serve warm, topped with extra shredded cheese or a pinch of red pepper flakes.

Tips & Tricks

Customize It: Add cooked chicken, ham, or bacon for protein.
Make It Spicy: Stir in a dash of hot sauce or cayenne for a little kick.
Cheese Choices: Feel free to mix in white cheddar, Colby Jack, or Gouda.
Baked Version: Transfer to a baking dish, top with breadcrumbs and extra cheddar, and broil for 2–3 minutes until golden and bubbly.

How to Store and Reheat

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Add a splash of milk when reheating on the stove or microwave to loosen the sauce.
Freeze: This mac and cheese can be frozen, but the texture is best when enjoyed fresh.

FAQ

Can I use frozen broccoli?

Yes! Just add it straight from the freezer during the last few minutes of cooking.

Why add Dijon mustard?

It enhances the depth of the cheese flavor—it won’t taste like mustard!

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Ingredients

2 cups pasta like shells, elbows, or any short pasta
1½ cups small broccoli florets
1 cup chicken broth
1 cup milk
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded Gruyère cheese
1 Tbsp butter
1 clove garlic or full shallot minced (optional but great)
Salt and black pepper to taste
Pinch of red pepper flakes or nutmeg optional, for depth
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Instructions

Toast & Simmer:

In a large deep skillet or sauté pan, melt butter over medium heat. Add garlic and/or shallot and sauté 30 seconds until fragrant.
Add seasonings and stir. Then add in uncooked pasta, chicken broth, milk, and cream. Stir and bring to a gentle simmer.

Cook Pasta:

Cover and cook on medium-low, stirring occasionally, until the pasta is al dente and most of the liquid has reduced (about 8–10 minutes). If it thickens too fast, splash in a bit more broth or milk.

Add Broccoli:

Stir in broccoli florets during the last 4–5 minutes of cooking so they soften but stay bright green.

Add Cheese:

Once the pasta is tender and the sauce thickened, remove from heat. Stir in cheddar and Gruyère until melted and silky. Season generously with salt, pepper, and a pinch of nutmeg or red-pepper flakes if desired.