One Pot Broccoli Mac and Cheese

a teal cast iron dutch oven full of creamy mac and cheese with broccoli florets.

5 from 3 ratings

One Pot Broccoli Mac and Cheese

This broccoli mac and cheese proves the cliché that picky eaters will eat any vegetable when it’s served with cheese sauce. Broccoli is a guaranteed hit when it’s folded into rich, creamy mac and cheese—and it all comes together in one pot, without a roux, right on the stovetop!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: mac and cheese with broccoli

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 lb shell or elbow noodles {feel free to use any preferred pasta}
4 1/4 cups water
1/2 cup butter {1 stick}{cut into cubes}
12 oz evaporated milk {1 can}
1/8 tsp nutmeg {optional}
1/2 tsp dry mustard {optional}
3 cups cheese, shredded {recommend: extra sharp cheddar + mozz}
1/2 cup shredded Parmesan
1/2 tsp salt
4 cups broccoli florets, cut into small pieces {steamed & well-drained, or roasted}

US Customary - Metric

Instructions

In a large saucepan, bring 4 1/4 cups of water to a boil.
4 1/4 cups water
Add pasta, butter, and salt to the saucepan. Stir to combine.
1/2 cup butter, 1/2 tsp salt, 1 lb shell or elbow noodles
Reduce the stove temp to medium-high, and occasionally stir the mixture, until almost all of the water has been absorbed by the pasta (~8 minutes).
Add the evaporated milk, dry mustard (optional), nutmeg (optional), and cheese, and stir gently until all the cheese has melted.
12 oz evaporated milk, 1/8 tsp nutmeg, 3 cups cheese, shredded, 1/2 cup shredded Parmesan, 1/2 tsp dry mustard
Gently stir in the cooked broccoli.
4 cups broccoli florets, cut into small pieces

Notes

For faster prep, roast or steam the broccoli 1-2 days ahead of time.
Chop florets small so that they are easier to incorporate into the dish.
Evaporated milk and sweetened condensed milk are NOT the same thing. Only evaporated milk will work in this recipe.

Nutrition