Broccoli Mac and Cheese (One Pot!)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
771 kcal
-
Course
Main Course
-
Cuisine
American
Broccoli Mac and Cheese (One Pot!)
Description
The Broccoli Mac and Cheese recipe begins by melting butter and whisking in flour to create a golden roux. Milk and half and half are added gradually, followed by chicken broth and a half bouillon cube to enhance umami. The mixture is brought to a boil, then the cavatappi pasta is added and cooked uncovered until nearly tender. Fresh or thawed broccoli florets are stirred in and the pot is covered to finish cooking, integrating the vegetables with the pasta.
Once the pasta and broccoli are cooked through, sharp cheddar cheese shredded from a block and allowed to reach room temperature is gradually folded into the dish off heat, producing a creamy and smooth cheese sauce. The one-pot method reduces cleanup and maintains the creamy texture without the need for baking, while the added bouillon adds depth to the sauce’s flavor.
This mac and cheese makes a hearty main dish or a side, offering the inclusion of broccoli for a bit of freshness and texture contrast. Variations in pasta type or cheese blend are possible, though sharp cheddar is preferred for meltability and flavor. Leftover mac and cheese can be transferred to a casserole dish, refrigerated, and baked with toppings for a crusty finish.
The recipe recommends shredding cheese yourself instead of using pre-shredded for best melting quality. Allowing the cheese time to reach room temperature helps achieve a smooth sauce. Bouillon adds savory flavor enhancing the overall taste. The dish can be adapted for different pasta shapes and cheese varieties as desired.
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 fresh or frozen, florets
- 4 cups cheddar cheese shredded from a block, sharp
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 cheese from a block and let it come to room temperature before adding to the sauce for a creamier texture.
- Use sharp cheddar for meltability; blends like Gouda, Monterey Jack, or Gruyere can be used but avoid aged cheeses that melt poorly.
- Medium shell, elbow macaroni, rotini, or bow tie pasta are suitable alternatives, with slight adjustments in cooking time.
- Add ½ chicken bouillon cube for richer savory flavor in the cheese sauce.
- Store leftovers in a casserole dish, chill, then bake covered at 350°F for 30 minutes; optionally add breadcrumb topping and bake uncovered briefly for a crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 57g | 19% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 137mg | 46% |
| Sodium | 905mg | 38% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1642IU | 33% |
| Vitamin C | 40mg | 44% |
| Calcium | 756mg | 76% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
