This ONE POT Broccoli Mac and Cheese recipe is so creamy and easy to make! Serve it as a savory side dish or add chicken and make it a meal!
Other easy additions include bacon, pulled pork, sausage, ham, hot dogs, and more!
Broccoli Mac and Cheese
The perk of making this recipe as a One Pot Meal (aside from having fewer dishes to clean), is that the pasta cooks in chicken broth, which makes it super flavorful. The pasta also releases starch into the sauce as it cooks, which makes the sauce cling right onto it.
There are a ton of different cheese combinations you can use, vegetables and meat choices you can add, and even different pasta options. Let’s get into it:
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Shred the cheese from a block and set aside. Melt butter in a large saucepan over medium heat. Whisk in the flour until golden, about 3 minutes.
Whisk in the half and half/milk a bit at a time. Add the chicken broth and chicken bouillon. Bring to a boil.
Add the pasta and decrease heat slightly to allow it to boil gently. Stir occasionally, uncovered, for about 7 minutes.
Add broccoli and stir to combine. Cover and cook for 4 more minutes or until pasta is cooked through.
Remove from heat and gradually sprinkle in the cheese. Use a silicone spatula to gently stir until creamy and combined. Serve!
Make-Ahead Method
- Cook the pasta until just under Al Dente.
- Transfer to a 9 x 13 casserole dish and let it cool completely. Refrigerate for 1-2 days.
- Let it sit at room temperature for 30 minutes prior to baking.
- Cover and bake for 350° for 30 minutes.
- Optional: Uncover and top with crushed Ritz crackers or melted butter + breadcrumbs. Bake for an additional 7 minutes.
Pro Tips:
- Shred the cheese from a block, it won’t melt well if it’s pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency.
- Cheese Options: I use Cracker Barrel Extra Sharp Yellow cheese for this recipe. A combination of Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that hard/crystalized/aged cheeses won’t melt as well.
- Pasta Options: Medium Shells, Elbow Macaroni, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
- Meats to Add: Cooked Chicken, Ham, Pulled Pork, Bacon, Buffalo Chicken, Sausage, Kielbasa, and Hot Dogs.
- Vegetables to Add: Corn, Peas, Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, Green Onions.
- Using all Milk: You can use all milk instead of incorporating half and half, just note that it won’t be as thick. I recommend using whole milk and tempering it in the microwave until warm to ensure it doesn’t curdle when heated.
Storage
Store in an airtight container and refrigerate for up to 4 days or freeze for up to 4 months.
Try These Next
- Tuscan Mac and Cheese
- Copycat Longhorn Parmesan Crusted Chicken
- Chicken Broccoli Rice Casserole
- Tuna Noodle Casserole
- Creamy Bacon Pasta
- Broccoli Pasta
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![A dutch oven with creamy Broccoli Mac and Cheese with a spoon in it.](jpg/broccoli-mac-and-cheese-recipe-f-200x200.jpg)
Broccoli Mac and Cheese (One Pot!)
Ingredients
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 cups Milk, any kind
- 2 cups Half and Half
- 2 cups Chicken Broth
- 1/2 chicken bouillon cube
- 12 ounces Cavatappi Pasta, see below for other pasta options
- 2 ½ cups Broccoli Florets, fresh or frozen
- 4 cups Sharp Cheddar Cheese, shredded from a block.
Optional seasoning: [1/4 teaspoon each]: Onion Powder, Garlic Powder, and Paprika.
Instructions
- Note: If using frozen broccoli, thaw it and pat it dry prior to adding it to the pasta.
- Shred the cheese and set aside. It should be near room temperature when added to the pasta. I use Heluva Good! Sharp Cheddar. It melts well and the flavor is great.
- Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour. Continue to whisk for about 3 minutes, until it turns golden.
- Slowly half and half/milk a bit at a time, whisking as you do so. Add chicken broth, chicken bouillon, and optional seasonings.
- Bring to a boil and stir in the pasta. Reduce heat to a gentle bubble. Stir occasionally, uncovered, for about 7 minutes. Add broccoli and stir to combine. Cover and cook for 4 more minutes or until pasta is cooked through.
- Remove from heat. Gradually sprinkle in the shredded cheddar. Use a silicone spatula to gently combine as you do so. Serve!
Notes
- Shred the cheese from a block, it won't melt well if it's pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency.
- Cheese Options: I use Cracker Barrel Extra Sharp Yellow cheese for this recipe. A combination of Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that hard/crystalized/aged cheeses won’t melt as well.
- Pasta Options: Medium Shells, Elbow Macaroni, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
- 1/2 bouillon cube was added to this recipe on 8/27/23 as it adds more savory flavor!
Make Ahead Method:
- Cook the pasta until just under Al Dente.
- Transfer to a 9 x 13 casserole dish and let it cool completely. Refrigerate for 1-2 days.
- Let it sit at room temperature for 30 minutes prior to baking.
- Cover and bake for 350° for 30 minutes.
- Optional: Uncover and top with crushed Ritz crackers or melted butter + breadcrumbs. Bake for an additional 7 minutes.
You can add boneless skinless canned salmon (or probably any canned meat!)
Hi 👋 this looks good! Do I understand correctly it’s 2 cups milk, and Also
2 cups half and half? Total 4 cups dairy?
Then of course the 2 cups chicken broth.
Hi JJ! That is correct, the pasta absorbs a lot of the liquid as it cooks!
Definitely restaurant quality!! <3
Thanks Britt! I love one pot recipes🙌
Can you use all milk in this recipe instead of using any half and half? I’m lactose intolerant and can only have lactose free milk. Thanks!
Hey Pam! That should be just fine, if anything you can make just a tad more roux, or just let the sauce simmer and reduce a little bit longer so that it thickens up a little bit more, but you’ll be just fine making it as-is as well! 🙂
Just made this recipe and it was delicious!!! used pepper cheese and asparagus. Thank you
I am sooo happy to hear that Judith!!! I love the cheese and asparagus ideas too! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie
Delicious! I halved the recipe to make lunch for my son and me and it was perfect! Didn’t have half and half so I just did about 1 3/4 cup whole milk and 1/4 sour cream. Left the broccoli out and baked it instead because I love it that way. So good and easy to make!
Thanks so much for the awesome review Jessica, I’m so glad you and your son liked the Mac and Cheese!😁 I give this to my 4 year old daughter and she loves it.
I made this with the chicken from your chicken Milanese for my family and parents! They LOVED IT ALL!!! Got rave reviews and it wasn’t hard to make at all! Also, had some great leftovers!!!
Thanks Sarah! mmmmmm leftovers…I love leftovers!!!! 😍😍😍
My family and I LOVED this recipe, it’s a keeper. I’ll be making this all the time, thank you.
So happy to hear that Tiffany, I feel the same way, haha! 🙂 Thank you so much!
So delish. Easy peasy. Love this version of mac n cheese with broccoli Thank you
Hey Dawn! I don’t know why I’m just seeing this comment now but I am SO happy that you enjoyed the Mac & Cheese!! You are the BEST, thank you so so much for the review! 🙂 -Stephanie