Description

This creamy one-pot broccoli macaroni and cheese combines elbow pasta, tender broccoli, and a mix of cheddar, mozzarella, and Parmesan for a warm, cheesy comfort meal made in just one pot—perfect for busy nights with easy cleanup.

Ingredients

1 lb elbow macaroni

4 cups water

2 cups broccoli florets (fresh or frozen)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup whole milk

2 tablespoons unsalted butter

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Instructions

Add the macaroni, water, broccoli, salt, pepper, and garlic powder to a large pot.
Bring to a boil, then reduce the heat and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the water is absorbed.
With the heat on low, stir in the butter and milk until fully incorporated.
Slowly add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and creamy.
Taste and adjust seasoning if needed, then serve hot.

Notes

Add cooked chicken, ham, or bacon for more protein.

Use red pepper flakes or hot sauce for a spicier version.

Try different cheeses like Gruyère, Monterey Jack, or smoked Gouda.

Use shell, rotini, or penne pasta if elbow macaroni isn’t available.

Add veggies like peas, spinach, or mushrooms to bulk it up.

Store leftovers in the fridge for up to 4 days and reheat with a splash of milk.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 550mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 17g
Cholesterol: 55mg