One-Pot Broccoli Mac and Cheese
A quick and comforting one-pot dish, featuring creamy cheese and tender broccoli, perfect for a fast weeknight dinner.
Ingredients
Cooking Liquid
- 2 cups whole milk Whole milk gives a richer result; can substitute with 2% for a thinner sauce.
- 1.5 cups water or broth Use broth for more flavor.
Pasta and Vegetables
- 8 oz pasta of choice Elbow, shells, or small twists work best.
- 8–10 oz broccoli, finely chopped Includes florets plus some tender stems.
Cheese and Creaminess
- 2 cups shredded extra-sharp cheddar cheese Freshly shredded is best for melting.
- 1/4 cup plain Greek-style yogurt Adds tang and creaminess, can substitute with sour cream.
- 1 tbsp butter or ghee Optional, for added silkiness.
Instructions
Preparation
- In a medium-large pot, combine 2 cups of whole milk and 1 + 1/2 cups of water or broth. Bring to a gentle boil over medium heat.
- Add 8 oz of pasta and stir to prevent sticking. Reduce heat to a simmer.
- Simmer, stirring occasionally, for about 10 minutes until the pasta is nearly al dente.
- Stir in 8–10 oz of finely chopped broccoli. Continue to simmer for 2–3 minutes until the broccoli is bright and tender.
- Remove from heat and stir in 2 cups of shredded extra-sharp cheddar, 1/4 cup of Greek yogurt, and 1 tbsp of butter (if using). Stir until the cheese melts and the sauce is smooth.
- Taste and season with salt and pepper if needed. Serve immediately.
Notes
Best enjoyed plated in shallow bowls, topped with extra shredded cheddar and a grind of black pepper. Add a squeeze of fresh lemon for brightness. Serve with a side salad, or protein like roasted chicken.