One-Pot Broccoli Mac and Cheese
A comforting one-pot dish combining creamy macaroni and cheese with vibrant broccoli, perfect for weeknight dinners in under 30 minutes.
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 2 cups broccoli florets
- 2 cups shredded cheese (cheddar or a mix)
- 3 cups milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Cooking Instructions
- In a large pot, bring the milk to a simmer over medium heat. Stir occasionally to prevent it from scorching on the bottom.
- Once the milk is bubbling gently, add the elbow macaroni, broccoli, garlic powder, salt, and pepper. Mix well to combine all the ingredients.
- Stir occasionally, allowing the pasta to cook until al dente and the broccoli is tender, about 8-10 minutes. Keep an eye on it to ensure nothing sticks to the bottom of the pot.
- Remove the pot from heat. Add in the shredded cheese and butter, stirring until they melt into a creamy sauce that thickens enough to coat the back of a spoon.
- Serve the pasta warm and enjoy the smiles it brings to your table.
Notes
For best results, serve hot immediately out of the pot. Add fresh herbs or extra cheese for garnish and pair with a light salad or crusty bread. Store leftovers in airtight containers for 3-4 days, and freeze for 2-3 months.