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One Pot Broccoli Mac and Cheese Recipe

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4.3 from 5 reviews

This one pot broccoli mac and cheese recipe is a creamy, cheesy, and comforting dish that’s perfect for a quick and satisfying meal. Made with sautéed mushrooms, onions, garlic, tender broccoli florets, and a blend of sharp cheddar and Parmesan cheeses, all cooked together with pasta in one pot, it offers an easy, customizable meal with minimal cleanup.

  • Total Time: 35 mins
  • Yield: 4 to 6 servings

Ingredients

Vegetables and Aromatics

  • 2 tablespoons butter
  • 8 ounces baby bella mushrooms, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 cloves garlic, minced
  • 12 ounces broccoli florets, cut into bite-sized pieces (about 1 large head of broccoli)

Pasta and Liquids

  • 1 pound uncooked pasta (recommended shape cooks in 7-8 minutes)
  • 4 cups water
  • 1 1/2 cups half and half

Cheese and Seasoning

  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon crushed red pepper flakes
  • Fine sea salt, to taste
  • Freshly-ground black pepper, to taste
  • 2 cups (8 ounces) freshly-shredded sharp cheddar cheese
  • 1/2 cup (1 ounce) freshly-grated Parmesan cheese

Instructions

  1. Sauté veggies: Heat the butter in a large stockpot over medium-high heat. Add the thinly sliced mushrooms and sauté, stirring occasionally, for 5 to 7 minutes until most of their liquid has evaporated and mushrooms are nicely browned. Then add the sliced onion and cook for another 3 minutes, stirring occasionally. Add the minced garlic last and sauté for 2 minutes more, stirring occasionally, to develop deep flavor.
  2. Cook the pasta: Add the uncooked pasta, water, half and half, Dijon mustard, crushed red pepper flakes, and a generous pinch of salt and freshly ground black pepper to the pot. Stir to combine all ingredients. Bring the mixture to a boil over medium-high heat, stirring occasionally to break up any clumps of pasta. Once boiling, stir in the broccoli florets. Reduce heat to medium to maintain a gentle boil and cook uncovered until the pasta is just al dente (around 7 to 8 minutes or according to pasta package instructions).
  3. Remove excess liquid (if needed): Check the sauce consistency. If there is more than about 1/2 cup of liquid remaining after the pasta is cooked, use a heatproof measuring cup to carefully remove and set aside this excess liquid. This can be added back later if the dish needs loosening.
  4. Add cheese: Stir in the shredded sharp cheddar and grated Parmesan cheeses until fully melted and the sauce is creamy and smooth. If the mixture seems too thick or dry, gradually stir in some of the reserved cooking liquid until you reach your desired creaminess.
  5. Season: Taste the mac and cheese, and add additional salt and freshly ground black pepper as needed to suit your preference.
  6. Serve: Serve the broccoli mac and cheese warm immediately. Enjoy this comforting one pot meal as is, or customize with your favorite proteins or extra veggies.

Notes

  • Using pasta that cooks in 7-8 minutes helps the timing for this one pot dish.
  • Feel free to swap half and half for whole milk or heavy cream depending on your desired richness.
  • For a gluten-free version, use gluten-free pasta of similar cook time.
  • Reserved pasta cooking liquid is starchy and helps loosen the mac and cheese without watering it down.
  • Adding Dijon mustard boosts the depth of flavor in the cheese sauce.
  • Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/one-pot-broccoli-mac-and-cheese-recipe/