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overhead view of finished mac and cheese in large pot
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4.75 from 4 votes

One Pot Broccoli Mac and Cheese

Try making this simple and delicious One Pot Broccoli Mac and Cheese. It's a rich and creamy pasta recipe the whole family will enjoy. Hearty, cheesy, and loaded with flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli mac and cheese
Servings: 8
Calories: 402kcal

Equipment

  • 1 large pot or saucepan

Ingredients

  • 1 tablespoon butter
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 32 ounces chicken broth
  • 1 cup heavy cream
  • 2 cups elbow pasta, uncooked
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups fresh broccoli florets, chopped
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated

Instructions

  • Begin the recipe by grabbing a large deep-sided pot or saucepan. Place it on the stovetop over medium-high heat. Add in the 1 tablespoon butter and allow it to melt and become foamy, about 1 to 2 minutes.
  • Add the 1 medium diced onion and cook until it beings to soften and become translucent, about 1 to 2 minutes. Add the 2 cloves minced garlic and stir constantly until it becomes fragrant, about 1 minute.
  • Slowly add in the 32 ounces chicken broth, 1 cup heavy cream, 2 cups elbow pasta, ½ teaspoon salt, and ½ teaspoon ground black pepper. Stir to combine. Allow the pasta to come to a rolling boil before adjusting the heat to low. Do not cover the pasta, allow it to simmer for 5 minutes.
  • Add the 1 ½ cups chopped broccoli and gently stir to combine. Continue cooking the pasta for 8 minutes, stirring often to prevent the pasta from sticking.
  • Slowly stir in the 1 ½ cups shredded cheddar cheese and 1 cup grated parmesan cheese a little at a time until completely melted and combined.
  • Carefully remove the pasta from the heat. The sauce will thicken as it cools. Serve warm and enjoy!
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Shred the cheddar cheese from a block instead of using the pre-shredded cheese in a bag. It melts better and does not contain any extra ingredients.
  • Be sure to use fresh broccoli and not frozen for best results.
  • Any short pasta will work instead of elbows. Try using cavatappi, medium shells, rotini, bow tie, or fusilli.
  • Try adding in some shredded rotisserie chicken, chopped cooked bacon, and chopped fully cooked sausage along with the shredded cheese for additional flavor and protein.

Nutrition

Calories: 402kcal | Carbohydrates: 32g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 951mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 17mg | Calcium: 305mg | Iron: 1mg