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Creamy Broccoli Mac and Cheese (Easy One-Pot Dinner)

Creamy Broccoli Mac and Cheese

A rich, creamy one-pot mac and cheese with sharp cheddar, Parmesan, and tender-crisp broccoli. This comforting dinner is ready in about 30–35 minutes and makes 4–6 servings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Unsalted butter
  • 2 tablespoons All-purpose flour
  • 2 cups Whole milk
  • 2 cups Low-sodium chicken or vegetable broth
  • 12 ounces Elbow macaroni or other short pasta, uncooked
  • 3-4 cups Broccoli florets, cut into bite-size pieces
Cheese and Seasoning
  • 2 cups, about 8 ounces Freshly shredded sharp cheddar cheese
  • 1/2 cup, optional Finely grated Parmesan cheese
  • 1 teaspoon, optional Dijon mustard
  • 1/2 teaspoon garlic powder or 1 clove Garlic powder or minced garlic
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 pinch, optional Paprika or red-pepper flakes

Method
 

Step-by-Step
  1. Melt the butter in a large pot or Dutch oven over medium heat. Whisk in the flour and cook for about 1 minute.
  2. Gradually whisk in the whole milk and broth until smooth. Add the salt, black pepper, garlic, and Dijon mustard if using.
  3. Stir in the uncooked pasta and bring the mixture to a gentle simmer. Cook uncovered for 9–12 minutes, stirring frequently so the pasta does not stick and the milk does not scorch.
  4. When the pasta is nearly tender, stir in the broccoli. Cover and cook for 3–5 minutes, until the broccoli is bright green and tender-crisp and the pasta is fully cooked.
  5. Remove the pot from the heat. Add the cheddar and Parmesan a handful at a time, stirring until each addition melts into a smooth sauce.
  6. Let the mac and cheese stand for 2–3 minutes to thicken. Taste, adjust the seasoning, add paprika or red-pepper flakes if desired, and serve immediately.

Notes

Shred cheese from a block for the smoothest sauce. Keep the heat low after adding the cheese and do not boil. Store leftovers in the refrigerator and reheat gently with a splash of milk.