One Pot Broccoli Cheddar Mac and Cheese is a cozy, family friendly pasta where the broccoli practically melts into a rich, cheesy sauce, all made in a single pot in about 30 minutes.
Ingredients
- 2 Tbsp unsalted butter
- Drizzle of olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 heads broccoli, florets chopped (about 4 cups)
- 1 and 1/2 cups milk
- 1/2 cup heavy cream
- 4 cups chicken stock
- 1 lb pasta shells
- 1 lb freshly grated sharp cheddar (mix of yellow and white)
- Grated Parmesan, to taste
- Salt and black pepper, to taste
- Optional: pinch of garlic and herb seasoning
1. Soften the onion and garlic
Start by placing a large Dutch oven on medium heat, then add the butter along with a light drizzle of olive oil so the butter does not brown too quickly and the base develops a rich, savory flavor. Once the butter is fully melted and gently foaming, stir in the finely diced onion and cook, stirring often, until it softens and becomes translucent without browning. After the onion turns tender and fragrant, add the minced garlic and a light pinch of salt, then cook for about a minute until the garlic softens and perfumes the kitchen without turning golden or bitter.
2. Build the flavorful cooking liquid
Pour the chicken stock into the pot and stir well to loosen any flavorful bits from the bottom of the pan so they become part of the sauce. Add the milk and heavy cream, along with a small pinch of garlic and herb seasoning if using, then bring the mixture up to a steady boil over medium to medium high heat, stirring occasionally so the dairy does not catch on the bottom.
3. Add and soften the broccoli
While the liquid heats, trim the broccoli by removing the tough stems and cutting the florets into small, bite sized pieces so they can soften quickly and almost blend into the sauce. Once the pot reaches a rolling boil, stir in the chopped broccoli and let it cook in the hot liquid until it begins to soften and lose its bright raw edge. Taste the broth at this stage and adjust with salt if needed, because this is the best moment to make sure the base is well seasoned before adding the pasta and cheese.
4. Cook the pasta with the broccoli
When the broccoli has started to become tender and the liquid is bubbling steadily, add the dry pasta shells straight into the same pot and stir very well so the shells do not stick together. Cover the Dutch oven with a lid to trap steam, then cook the pasta over a gentle boil for about 8 to 10 minutes, or according to package directions, stirring once or twice until the shells are al dente and the broccoli is very soft and mingled throughout the pot.
5. Turn the pot into mac and cheese
Once the pasta is cooked to al dente and most of the liquid has been absorbed into the shells and broccoli, lower the heat to low or turn it off so the cheese melts gently without becoming greasy.
Add the freshly grated sharp cheddar a handful at a time, stirring thoroughly between each addition, allowing each handful to melt smoothly into the sauce before adding the next so you avoid clumps and get a silky, thick coating.
6. Finish with Parmesan and seasoning
When all the cheddar has melted and the sauce looks glossy, creamy, and thick enough to cling generously to each shell, stir in a generous handful of grated Parmesan for extra depth and saltiness. Grind in some black pepper and taste, then add additional salt or more Parmesan as needed until the broccoli cheddar mac and cheese tastes balanced, rich, and just a little sharp from the cheese.
7. Serve the broccoli cheddar mac and cheese
Serve the mac and cheese straight from the pot while it is piping hot, with extra Parmesan and freshly ground black pepper over the top for a pretty finish and an extra hit of flavor. The broccoli should be very tender and almost melt into the cheese sauce, giving each bite a cozy combination of creamy pasta, mild sweetness from the onion, and the comforting flavor of broccoli cheddar soup in mac and cheese form.
Tips for the best result
- Use freshly grated cheddar instead of pre shredded cheese so the sauce melts smoothly without the powdery anti caking agents that can make it grainy.
- Cut the broccoli florets quite small so they soften enough to blend into the sauce and become part of the creamy texture rather than staying in large chunks.
- Keep the heat low when adding the cheese and consider turning the burner off, letting residual heat melt it gently to prevent the sauce from splitting or turning greasy.
- Taste and season the cooking liquid before adding the pasta and cheese so the flavor is built from the base up and you do not have to over salt at the end.
- Stir the pot a few times while the pasta cooks to keep the shells from sticking and to help the starch thicken the sauce naturally.
- If the mac and cheese thickens too much while standing, splash in a bit of warm milk or stock and stir over low heat until creamy again.
- For a little tang and extra richness, stir in a spoonful of sour cream at the end, which adds a subtle brightness to the cheesy sauce.
Essential Equipment Guide
- Large Dutch oven or heavy bottomed pot
- Cutting board
- Chef’s knife
- Box grater for the cheese
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
- Ladle or large spoon for serving
Nutritional Information
Approximate values per serving, assuming 6 servings.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~650 kcal |
| Carbohydrates | ~55 g |
| Protein | ~30 g |
| Total Fat | ~32 g |
| Saturated Fat | ~18 g |
| Fiber | ~4 g |
| Sodium | ~950 mg |
| Calcium | High |
[Values estimated from ingredient list and typical databases, not medical grade nutrition data.]
Pairings
- Simple green salad with a light vinaigrette to cut the richness.
- Roasted or grilled chicken for extra protein and a heartier meal.
- Garlic bread or crusty baguette to soak up any extra sauce.
- Steamed or roasted vegetables such as carrots or green beans for added color and freshness.
Variations
- Swap some of the cheddar for mozzarella or Monterey Jack for a milder, extra stretchy sauce.
- Use vegetable stock instead of chicken stock to make the dish vegetarian while keeping it flavorful.
- Add cooked, seasoned chicken pieces to turn it into a one pot chicken pasta inspired by an Alfredo style twist.
- Stir in a pinch of chili flakes or hot sauce if you enjoy a gentle kick of heat against the creamy cheese.
Time and servings
- Prep time: About 10 minutes for chopping, grating, and measuring ingredients.
- Cook time: About 25 minutes from sweating the onions to melting in the cheese.
- Servings: Makes about 6 generous portions, ideal for a family dinner or leftovers.
Broccoli Cheddar Mac And Cheese Recipe
One Pot Broccoli Cheddar Mac and Cheese is a cozy, family friendly pasta where the broccoli practically melts into a rich, cheesy sauce, all made in a single pot in about 30 minutes.
- Total Time: 35 Mins
Ingredients
- 2 Tbsp unsalted butter
- Drizzle of olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 heads broccoli, florets chopped (about 4 cups)
- 1 and 1/2 cups milk
- 1/2 cup heavy cream
- 4 cups chicken stock
- 1 lb pasta shells
- 1 lb freshly grated sharp cheddar (mix of yellow and white)
- Grated Parmesan, to taste
- Salt and black pepper, to taste
- Optional: pinch of garlic and herb seasoning
Instructions
Start by placing a large Dutch oven on medium heat, then add the butter along with a light drizzle of olive oil so the butter does not brown too quickly and the base develops a rich, savory flavor. Once the butter is fully melted and gently foaming, stir in the finely diced onion and cook, stirring often, until it softens and becomes translucent without browning. After the onion turns tender and fragrant, add the minced garlic and a light pinch of salt, then cook for about a minute until the garlic softens and perfumes the kitchen without turning golden or bitter.
2. Build the flavorful cooking liquid
Pour the chicken stock into the pot and stir well to loosen any flavorful bits from the bottom of the pan so they become part of the sauce. Add the milk and heavy cream, along with a small pinch of garlic and herb seasoning if using, then bring the mixture up to a steady boil over medium to medium high heat, stirring occasionally so the dairy does not catch on the bottom.
3. Add and soften the broccoli
While the liquid heats, trim the broccoli by removing the tough stems and cutting the florets into small, bite sized pieces so they can soften quickly and almost blend into the sauce. Once the pot reaches a rolling boil, stir in the chopped broccoli and let it cook in the hot liquid until it begins to soften and lose its bright raw edge. Taste the broth at this stage and adjust with salt if needed, because this is the best moment to make sure the base is well seasoned before adding the pasta and cheese.
4. Cook the pasta with the broccoli
When the broccoli has started to become tender and the liquid is bubbling steadily, add the dry pasta shells straight into the same pot and stir very well so the shells do not stick together. Cover the Dutch oven with a lid to trap steam, then cook the pasta over a gentle boil for about 8 to 10 minutes, or according to package directions, stirring once or twice until the shells are al dente and the broccoli is very soft and mingled throughout the pot.
5. Turn the pot into mac and cheese
Once the pasta is cooked to al dente and most of the liquid has been absorbed into the shells and broccoli, lower the heat to low or turn it off so the cheese melts gently without becoming greasy.
Add the freshly grated sharp cheddar a handful at a time, stirring thoroughly between each addition, allowing each handful to melt smoothly into the sauce before adding the next so you avoid clumps and get a silky, thick coating.
6. Finish with Parmesan and seasoning
When all the cheddar has melted and the sauce looks glossy, creamy, and thick enough to cling generously to each shell, stir in a generous handful of grated Parmesan for extra depth and saltiness. Grind in some black pepper and taste, then add additional salt or more Parmesan as needed until the broccoli cheddar mac and cheese tastes balanced, rich, and just a little sharp from the cheese.
7. Serve the broccoli cheddar mac and cheese
Serve the mac and cheese straight from the pot while it is piping hot, with extra Parmesan and freshly ground black pepper over the top for a pretty finish and an extra hit of flavor. The broccoli should be very tender and almost melt into the cheese sauce, giving each bite a cozy combination of creamy pasta, mild sweetness from the onion, and the comforting flavor of broccoli cheddar soup in mac and cheese form.
- Prep Time: 10 Mins
- Cook Time: 25 Mins
