Introduction
Remember those cozy nights curled up on the couch, a steaming bowl of mac and cheese warming your hands? There’s something so incredibly comforting about this classic dish, and today, we’re giving it a fantastic upgrade that’s not only delicious but unbelievably easy. This One-Pot Broccoli Macaroni and Cheese is the kind of recipe that makes weeknight dinners a breeze and will have everyone asking for seconds (and thirds!). Forget washing a sink full of dishes; we’re making magic happen in just one pot!
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights, this comes together in a flash.
- Easy: Minimal steps and no complicated techniques required.
- Giftable: Imagine a warm, comforting pot of this being delivered to a friend – pure joy!
- Crowd-pleasing: Kids and adults alike will devour this creamy, cheesy goodness.
Ingredients
Gather ’round, folks! Here’s what you’ll need to create this bowl of happiness:
- 4 tablespoons butter: The base for our creamy sauce.
- 4 tablespoons all-purpose flour: This helps thicken our sauce to that perfect, luscious consistency.
- 2 cups milk: Whole milk gives the best richness, but any kind will work!
- 2 cups heavy cream: For that extra decadent, velvety smooth texture. You deserve it!
- 2 cups chicken broth: Adds a wonderful depth of flavor.
- 1 pound medium pasta shells: The classic choice for mac and cheese, but feel free to use elbows or cavatappi!
- 2.5 cups finely chopped broccoli florets: Our sneaky little green friend! Chop it small so it blends in beautifully.
- 4 cups hand-shredded cheddar cheese: Please, oh please, shred it yourself! It melts so much better than the pre-shredded stuff.
- 1 tablespoon chicken bouillon: This is a secret weapon for big flavor without a lot of fuss.
- 1 teaspoon garlic powder: A little goes a long way for that classic savory taste.
- 1 teaspoon onion powder: Adds another layer of aromatic goodness.
- 1 teaspoon mustard powder: Don’t skip this! It enhances the cheesiness in a magical way.
- Salt and pepper, to taste: The final touch to make everything sing.
How to Make It
Alright, let’s get cooking! This is going to be so much fun:
- Melt the butter: Grab your favorite large pot or Dutch oven and melt the butter over medium heat. Let it get nice and bubbly.
- Make a roux: Whisk in the flour. Keep stirring for about a minute. It might look a little pasty, and that’s exactly what we want! This is called a roux, and it’s the key to a thick, smooth sauce.
- Whisk in the liquids: Slowly, and I mean slowly, start whisking in the milk, heavy cream, and chicken broth. Keep whisking constantly to avoid any lumps. You’ll see it start to get smooth and creamy – it’s so satisfying!
- Add the goodies: Now for the fun part! Toss in your pasta shells, the finely chopped broccoli, chicken bouillon, garlic powder, onion powder, and mustard powder. Give it all a good stir to make sure everything is happily submerged in that glorious sauce.
- Simmer to perfection: Bring this beautiful mixture to a boil. Once it’s bubbling, reduce the heat to low, pop on the lid, and let it simmer for about 15-20 minutes. Remember to stir it every so often so nothing sticks to the bottom. You’re looking for the pasta to be al dente (cooked through but still with a little bite) and the broccoli to be tender.
- Cheese time! Remove the pot from the heat. This is where the magic truly happens. Add your hand-shredded cheddar cheese and stir, stir, stir until it’s all melted and your mac and cheese is gloriously gooey and smooth.
- Season and serve: Taste your masterpiece and add salt and pepper as needed. Give it one final stir, and then scoop it into bowls. Congratulations, you’ve made the most incredible one-pot mac and cheese ever!
Substitutions & Additions
Want to put your own spin on this? I love that! Here are some ideas:
- Cheese: Feel free to mix in other cheeses like Gruyère for a nutty flavor, Monterey Jack for extra meltiness, or even a little bit of smoked gouda for a sophisticated twist.
- Broccoli: If broccoli isn’t your jam, try using cauliflower florets or even a mix of both! You could also stir in some frozen peas in the last 5 minutes of simmering.
- Protein: Cooked chicken, bacon bits, or even some sautéed mushrooms would be delicious additions.
- Spice: A pinch of cayenne pepper or a dash of hot sauce can add a nice kick.
- Veggies: Finely diced carrots or bell peppers can be added with the broccoli for extra color and nutrients.
Tips for Success
A few little tricks to make sure your mac and cheese is absolutely perfect every time:
- Use good quality cheese: Seriously, shredding your own cheddar makes a world of difference in how smoothly it melts and how amazing it tastes.
- Don’t overcook the pasta: Since the pasta continues to cook in the hot sauce, aim for al dente when you take it off the heat.
- Stir frequently: This is key to preventing sticking and ensuring even cooking, especially towards the end.
- Prep ahead: Chop your broccoli and shred your cheese the day before to make assembly even quicker on a busy night.
- Adjust liquid if needed: If your mac and cheese seems a little too thick as it simmers, you can always add a splash more milk or broth.
How to Store It
Leftovers are a beautiful thing! Store any remaining mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a splash of milk or cream to bring back that creamy texture, or microwave it until heated through.
FAQs
Got a burning question? I’ve got you covered!
Q: Can I use regular milk instead of heavy cream?
A: You can! Using regular milk will make the sauce a little less rich and creamy, but it will still be delicious. You might just need to simmer it a tad longer to thicken.
Q: What kind of pot is best for this recipe?
A: A large, heavy-bottomed pot or a Dutch oven is ideal. It distributes heat evenly and helps prevent sticking.
Q: My sauce seems a bit thin. What can I do?
A: If your sauce is too thin after the pasta is cooked, you can try simmering it uncovered for a few extra minutes to allow some of the liquid to evaporate. Alternatively, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, and stir it into the simmering sauce until thickened.
One-Pot Broccoli Mac and Cheese
Equipment
- Large pot or Dutch oven A heavy-bottomed pot is ideal for even heat distribution and preventing sticking.
Ingredients
Main ingredients
- 4 tablespoons butter The base for our creamy sauce.
- 4 tablespoons all-purpose flour This helps thicken our sauce to that perfect, luscious consistency.
- 2 cups milk Whole milk gives the best richness, but any kind will work!
- 2 cups heavy cream For that extra decadent, velvety smooth texture.
- 2 cups chicken broth Adds a wonderful depth of flavor.
- 1 pound medium pasta shells The classic choice for mac and cheese, but feel free to use elbows or cavatappi!
- 2.5 cups finely chopped broccoli florets Chop it small so it blends in beautifully.
- 4 cups hand-shredded cheddar cheese Please, oh please, shred it yourself! It melts so much better than the pre-shredded stuff.
- 1 tablespoon chicken bouillon This is a secret weapon for big flavor without a lot of fuss.
- 1 teaspoon garlic powder A little goes a long way for that classic savory taste.
- 1 teaspoon onion powder Adds another layer of aromatic goodness.
- 1 teaspoon mustard powder Don't skip this! It enhances the cheesiness in a magical way.
- to taste salt and pepper The final touch to make everything sing.
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Let it get nice and bubbly.4 tablespoons butter
- Whisk in the flour. Keep stirring for about a minute. It might look a little pasty, and that's exactly what we want! This is called a roux, and it's the key to a thick, smooth sauce.4 tablespoons butter
- Slowly, and I mean slowly, start whisking in the milk, heavy cream, and chicken broth. Keep whisking constantly to avoid any lumps. You'll see it start to get smooth and creamy – it's so satisfying!4 tablespoons butter
- Now for the fun part! Toss in your pasta shells, the finely chopped broccoli, chicken bouillon, garlic powder, onion powder, and mustard powder. Give it all a good stir to make sure everything is happily submerged in that glorious sauce.4 tablespoons butter
- Bring this beautiful mixture to a boil. Once it's bubbling, reduce the heat to low, pop on the lid, and let it simmer for about 15-20 minutes. Remember to stir it every so often so nothing sticks to the bottom. You're looking for the pasta to be al dente (cooked through but still with a little bite) and the broccoli to be tender.
- Remove the pot from the heat. This is where the magic truly happens. Add your hand-shredded cheddar cheese and stir, stir, stir until it's all melted and your mac and cheese is gloriously gooey and smooth.4 tablespoons butter
- Taste your masterpiece and add salt and pepper as needed. Give it one final stir, and then scoop it into bowls. Congratulations, you've made the most incredible one-pot mac and cheese ever!4 tablespoons butter