About this recipe
This creamy, cheesy One-Pot Mac and Cheese with Broccoli is a hit with both kids and adults. It’s the kind of meal everyone asks for seconds of—comforting, satisfying, and secretly packed with veggies. The best part? It all comes together in just one pot with minimal cleanup.
This easy mac and cheese recipe is ready in under 30 minutes and is perfect for busy weeknights or low-effort weekends. Whether you’re feeding a hungry family or looking for a quick meal prep idea, this dish checks all the boxes: simple, delicious, and loaded with flavor.
Why You’ll Love This Recipe
- One pot = less mess
- Creamy and cheesy without the need for a roux.
- Customizable with your favorite cheese or pasta and even leave out the broccoli.
- A great way to add veggies — even picky eaters love it!
- Perfect for weeknights or lazy weekends, loved by my kids and the adults in my life.
Ingredients You’ll Need
- Short pasta – Elbow, penne, or fusilli work great.
- Milk – Unsweetened almond, oat, or cashew milk for creaminess without dairy.
- Water – Helps cook the pasta directly in the sauce.
- Spices – Garlic powder, onion powder, ground mustard, black pepper, and optional cayenne for a little kick.
- Cheddar cheese—Depending on your diet, you can use shredded vegan cheddar or regular cheese. I prefer shredding my own cheese because store-bought shredded varieties contain extra ingredients to prevent sticking, which I prefer to avoid.
- Broccoli – Added at the end for a fresh bite and vibrant color.
Tips for Success
- Don’t overcook the broccoli – Add it at the end so it stays bright and crisp.
- Use high-quality cheese for the best flavor and melt.
- Do not use gluten-free pasta unless you have used this cooking method with it. In my experience, gluten-free pasta can become mushy.
- Add protein – Toss in chickpeas, tofu, or tempeh to make it even more filling.
Frequently Asked Questions
One-Pot Mac and Cheese with Broccoli
This One-Pot Mac and Cheese with Broccoli is a creamy, cozy meal the whole family will love! Quick, cheesy, and packed with veggies—perfect for busy nights. Save this easy weeknight dinner recipe for your next meal plan!
Equipment
- 5 qt Pot
Ingredients
- 1 pound short pasta elbow, fusilli, penne, etc.
- 4 cups water
- 1 ½ cups unsweetened plant-based milk almond, oat, or cashew
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese vegan or regular
- 3 cups fresh broccoli florets
Instructions
- In a large pot, combine the pasta, plant-based milk, water, ground mustard, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir to mix everything well.
- Bring to a gentle boil over medium heat. Cook, stirring occasionally, until the pasta is almost al dente and most of the liquid is absorbed—about 8–10 minutes.
- Lower the heat slightly, then stir in the shredded cheddar cheese. Mix until the cheese is completely melted and the sauce is creamy.
- Add the broccoli florets and stir them into the hot pasta. Cover the pot for 2–3 minutes to steam the broccoli just until it turns bright green and tender-crisp. Avoid overcooking—it should be vibrant and slightly crunchy, not mushy.
- Give everything one last stir, taste, and adjust the seasoning if needed. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or microwave with a splash of milk to make it creamy again.
- Not freezer-friendly — the texture changes after thawing.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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