Your New Weeknight Favorite – Creamy, Cheesy, and Ready in 30 Minutes!
Stuck in a Dinner Rut? I’ve Got You Covered!
I hear it all the time – “I’m out of ideas, I don’t know what to make for supper!” As a food blogger, I see my job as twofold. On one hand, I strive to create some of the most precise, memorable, and well-tested recipes out there. If you’ve tried my Bee Sting Cake, you know I stand by it as the best version out there, no contest. But the other side of my job is just as important – motivating you with easy, attainable meal ideas that are just as delicious as they are practical.
That’s where this One-Pot Broccoli Mac and Cheese comes in. It’s right up there with my go-to classics like Pasta alla Pomodoro or One-Pot Beef Pasta. It’s one of those dishes you can whip up on a whim, in just one pot, with simple ingredients you probably already have. It’s comforting, flavorful, and kid-approved – all without spending hours in the kitchen.
Why You’ll Love This Recipe:
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Quick & Easy: Ready in just 30 minutes – perfect for busy weeknights.
- Family Favorite: Creamy, cheesy, and packed with hidden veggies.
- Versatile & Customizable: Adjust the spices, cheese, or veggies to suit your taste.
Tips for Success:
- Consistency Control: If you find the dish too thick, consider reducing the pasta to 12 oz instead of 1 lb or adding a splash more chicken stock.
- Flavor Boosts: Add a dash of smoked paprika, a teaspoon of Dijon mustard, or a drizzle of hot sauce for extra flavor.
- Cheese Choices: While sharp cheddar is excellent, mixing in Gruyere or Parmesan creates a more complex flavor profile.
- Texture Tip: If you want a crunch, sprinkle some toasted panko breadcrumbs on top just before serving.
Perfect for Busy Weeknights!
This One-Pot Broccoli Mac and Cheese is one of those recipes you’ll keep coming back to. It’s deliciously cheesy, comforting, and super easy to make. Plus, it’s a great way to sneak in some veggies for picky eaters.
Give it a try tonight – you might just find yourself adding this to your regular dinner rotation!
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Don’t forget to Pin this recipe for later! And if you make it, tag me on Instagram @food400blog – I love seeing your delicious creations!
One-Pot Broccoli Mac and Cheese
6
servings5
minutes25
minutes610
kcalLooking for a quick and easy weeknight dinner? This One-Pot Broccoli Mac and Cheese is creamy, cheesy, and ready in just 30 minutes! Perfect for busy families.
Ingredients
2 tbsp olive oil
1 regular head of broccoli (about 1 lb), florets separated, stems peeled and sliced thin
1 medium onion, diced
4 garlic cloves, thinly sliced
1/4 tsp red pepper flakes (more to taste)
1/2 tsp dry mustard powder
1/4 tsp ground nutmeg
3/4 tsp kosher salt (plus more to taste)
2 cups milk
2 cups chicken stock (plus up to 1/2 cup more if needed)
1 (12 oz) can of evaporated milk
1 TBSP soy sauce
1 lb medium pasta (shells, rotini, or rigatoni)
2 cups sharp cheddar cheese, shredded (divided: 1 1/2 cups for the sauce, 1/2 cup for topping)
Directions
- Sauté the Aromatics:
In a large, deep skillet or pot, heat the olive oil over medium heat.
Add the sliced broccoli stems, diced onion, and red pepper flakes. Sauté for about 4 minutes until the onion softens.
Stir in the sliced garlic and cook for an additional minute until fragrant. - Combine Liquids and Pasta:
Pour in the milk, evaporated milk, and chicken stock. Stir to combine and bring to a gentle simmer (do not let it come to a full boil).
Stir in the pasta, salt, dry mustard powder, soy sauce and nutmeg. - Cook the Pasta and Broccoli:
Simmer uncovered for the first 12 minutes, stirring frequently to prevent the pasta from sticking to the bottom.
In the last 5 minutes, add the broccoli florets, stir, and cover the pot to steam the broccoli while the pasta finishes cooking.
Check the pasta for doneness. If it’s sticking or too thick, add an additional 1/4 to 1/2 cup of chicken stock and stir. - Add the Cheese:
Once the pasta is tender and the sauce is creamy, stir in 1 1/2 cups of shredded sharp cheddar cheese until melted and smooth.
Sprinkle the remaining 1/2 cup of cheese on top. Cover and let it sit off the heat for about 2 minutes to melt the cheese on top. - Serve:
Give everything a quick stir before serving. Adjust seasoning with more salt or red pepper flakes if desired.
Serve hot and enjoy!
Notes
- Ingredient Adjustments:
If you find the dish too thick, consider reducing the pasta slightly to 12 oz instead of 1 lb.
Alternatively, keep a little extra chicken stock on hand to adjust the consistency as needed. - Flavor Enhancements:
Add a dash of smoked paprika or a teaspoon of Dijon mustard to enhance the cheesy flavor.
A pinch of black pepper or a drizzle of hot sauce at serving adds a nice kick. - Cheese Choices:
While sharp cheddar is excellent, consider mixing in other cheeses like Gruyere or Parmesan for a more complex flavor profile. - Texture and Presentation:
A light sprinkling of panko breadcrumbs mixed with melted butter and a bit of grated Parmesan could add a nice crunch if broiled briefly.
Garnishing with chopped fresh parsley or chives adds a pop of color and freshness. - Cooking Tip for the Broccoli:
If you prefer a slightly roasted flavor, broil the broccoli florets for a few minutes before adding them. This gives a charred depth while retaining their texture.
