One Pot Broccoli Mac And Cheese

Broccoli Mac and Cheese

I am forever look for new pasta recipes to share with my family because while I love buttered pasta as much as the next person, I really do love a little more flavor. Enter: Broccoli Mac and Cheese! This recipe requires minimal pots and equipment, cooks quickly, and is really versatile to help you use what you have on hand and prefer–as in fresh or frozen broccoli, added spices or simpler. I did my best to make sure that any leftovers reheat to the same creamy consistency (thank you cream cheese!) and that you don’t have to make a roux. We usually have this as a vegetarian dinner, but I can also attest that it’s delicious with a little ham or a fried egg on top. Or cubes of cooked chicken or white beans. YUM.

Ingredients You Need

To make this recipe you’ll need a handful of ingredients. Here’s a look:

Milk: I usually use whole milk for maximum creaminess, but low fat milk would work too if that’s what you have.Broth or water: I prefer to use reduced-sodium chicken or vegetable broth here. Water works if you don’t have broth.Pasta: A shorter shape, like elbows, mini farfalle, or ditalini, is best for the timing in this recipe. Adjust the timing if you use a larger or smaller shape.Broccoli: I prefer the steam-in-the-bag frozen kind here since it eliminates the need for a second pot.Cheddar cheese: Shredded cheese makes this ingredient easy to add.ButterCream cheese: This helps the mixture stay creamy, even during reheating.Optional spices You can add onion powder for additional flavor if you like.

TIP: I prefer to use steam-in-the-bag frozen broccoli, but you can also use fresh. See the Notes at the bottom of the recipe for the info at the end of this post for those details.

Ingredient Substitutions

Gluten-free: Use a favorite kind of gluten-free pasta. The one from Barilla would be my choice here.You can use regular frozen broccoli, steam-in-the-bag frozen broccoli, or fresh broccoli. You’ll want to chop fresh broccoli into florets.Use reduced-sodium vegetable broth to make this vegetarian.You can also stir in frozen peas at the end, rather than using broccoli, if you prefer.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of this post for the full information. TIP: The size of the pasta you use may alter the cooking time slightly, so you can check it for doneness and cook for an additional minute or two if needed if you use a larger shape than I did.

How to Store and Reheat

Store in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through stirring halfway through for even heating, in the microwave. If the mixture seems very firm when you pull it out of the fridge, sprinkle the top with water before reheating.

Best Tips for Success

The size of the pasta you use may alter the cooking time slightly. This recipe was tested with elbow pasta, so any kind that’s a similar size should work the same.I prefer to use steam-in-the-bag frozen broccoli to cut down on pots, but you can also steam fresh broccoli in a pot fitted with a steamer basket.I don’t often call for a half of pound of pasta, but this is very filling so I went with a smaller amount here to avoid a ton of leftovers. But if you want to use a full pound, you can click the “2x” in the recipe card to adjust it up.Add the optional spices to add more flavor as desired.Find more of my favorite toddler pasta recipes.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!