One Pot Broccoli Cheddar Mac and Cheese
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.
Serve:
- Spoon into bowls and top with a little extra cheese or cracked pepper.