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!
6 people
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.