One-Pot Creamy Broccoli Mac and Cheese
This One-Pot Creamy Broccoli Mac and Cheese combines creamy cheese with fresh broccoli for a comforting meal that's easy to prepare and clean up.
Servings: 4 servings
Equipment
- Large Pot
- Colander
Ingredients
Pasta
- 2 cups Dry Macaroni Elbow macaroni is typically used.
Vegetables
- 2 cups Chopped Broccoli Blanch briefly to retain color.
Cheese
- 2 cups Shredded Cheddar Cheese Blend of sharp and mild cheddar.
Liquid
- 2 cups Whole Milk For creamy texture.
Fats
- 2 tablespoons Unsalted Butter Enhances richness.
Spices
- 1 teaspoon Garlic Powder For flavor.
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Black Pepper To taste.
Optional Toppings
- 0.5 cup Breadcrumbs For a crispy finish.
- 1 tablespoon Melted Butter To mix with breadcrumbs.
Instructions
- Gather all your ingredients and a large pot.
- Fill the pot with about 4 cups of water and bring it to a boil over high heat. Add a pinch of salt.
- Add the dry macaroni and cook according to package instructions until al dente, about 7-8 minutes.
- Chop the broccoli into small florets. After 5 minutes of cooking the macaroni, add the broccoli to the pot.
- Reserve about a cup of pasta water, then drain the rest in a colander. Return the drained macaroni and broccoli to the pot.
- Reduce heat to medium, add the butter, and let it melt.
- Pour in the milk while stirring continuously to create a creamy base.
- Sprinkle in the garlic powder, salt, and pepper. Stir to combine.
- Gradually add the cheddar cheese, stirring until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Top with breadcrumbs mixed with melted butter if desired.
- Optionally, broil for 3-5 minutes until golden and crispy.
- Let it sit for a few minutes, then serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk.