One-Pot Broccoli Mac and Cheese
This One-Pot Broccoli Mac and Cheese is a quick and easy dinner that's perfect for the whole family.
Equipment
- Calphalon 5-Quart Pot
- Storage Containers
Ingredients
- 2 cups milk (I use whole milk)
- 1.5 cups reduced sodium chicken or vegetable broth (or water)
- 8 ounces elbow or mini shell pasta
- 0.5 teaspoon salt
- 10 ounces frozen broccoli (I use the steam-in-the-bag kind)
- 1 cup shredded cheddar cheese (feel free to double this!)
- 1 tablespoon unsalted butter
- 1 tablespoon cream cheese
- 0.25 teaspoon onion powder (optional)
Instructions
- Add the broth and milk to a large pot set over high heat. Bring just to a boil, then reduce to medium-high.
- Stir in the pasta and salt, and simmer for 10-12 minutes, stirring occasionally or until the pasta is just soft.
- Meanwhile, steam the broccoli in the bag. Drain the broccoli and cut it up roughly with kitchen scissors.
- Turn the heat off and stir the cheese, broccoli, butter, cream cheese, and salt into the pasta mixture. Taste and season with additional salt as needed. Serve.
Notes
Store in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds, or until warmed through, in the microwave.
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 55gProtein: 22gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 584mgPotassium: 622mgFiber: 4gSugar: 9gVitamin A: 1058IUVitamin C: 63mgCalcium: 395mgIron: 2mg
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