One Pot Broccoli Mac and Cheese

Macaroni Mondays. I think that should be a thing. Let’s make it a thing. Monday’s deserve pasta and cheese and easy recipes. Recipes like One Pot Broccoli Mac and Cheese. Who wants fussy recipes on a Monday? Nobody. Who wants to do a ton of dishes on Monday? Not me. Macaroni is the MacGyver of the kitchen. It won’t blow anything up or jump out of a helicopter…but you know what I mean.

One Pot Broccoli Mac and Cheese

One Pot Broccoli Mac and Cheese. A thrown-together easy recipe that tastes great. Come on..broccoli, macaroni, cheese…one pot. Winner.

So there I was, staring blankly into my pantry.

What in the world am I going to cook for dinner tonight? Seriously, it was beyond time for me to go grocery shopping. I had not planned our family’s meals for the week.

Mom fail. Food blogger fail. I had no plan.


A glass jar full of dry macaroni pasta


HOWEVAH….I did have the savior of all pantry basics:  Macaroni.

I know, I know, this is not low-carb. But when I go to the store, I almost always grab a box of macaroni. (If I am ever out, my step-mom bails me out with her pasta supply from her well-stocked pantry. )

[clickToTweet tweet=”Ladies, gentleman & kids of all ages, when you have macaroni, you can put dinner on the table.” quote=”Ladies, gentleman and children of all ages…when you have macaroni, you can put dinner on the table.” theme=”style3″]

Macaroni and ground beef.  Macaroni and tomatoes (one of my faves).  Macaroni and cheese.

Macaroni is the MacGyver of the kitchen. Just find some random things in the fridge and freezer, throw it in with macaroni, and you have a recipe.


a pot of milk and butter steaming next to macaroni pasta


One Pan Recipes are a busy person’s key to a happy life, right? 
Chili Colorado Skillet
Sweet Potato Sausage Brunch
Roasted Stuffed Tomatoes
Hot Mess Skillet


This recipe for One Pot Broccoli Mac and Cheese was born on a Monday. And you know what this gal doesn’t have time for on a Monday? Boiling pasta. Draining pasta. Creating sauce. Zero time and even less patience.

So I threw it all in the pot. Macaroni noodles straight into the pot with heavy cream, butter and some water. (Why heavy cream? I was out of milk and Monday-Me wasn’t about to drive to the store.)

I would recommend a great thick bottomed pot so the cream doesn’t scald and the pasta doesn’t stick. Thick bottom pots cook more evenly and last longer.


Frozen broccoli being stirred into a pot of pasta


Fortunately I had a pack of broccoli in the freezer to stretch this recipe out and make it a little more fun. Our family loves cheesy broccoli, so One Pot Broccoli Mac and Cheese was a no brainer at this point.

You can use fresh broccoli if you have it, frozen florets or the cheap broccoli cuts (shown here). (Thank you Kroger and your 10 for $10 Specials. I always stock up.)


Loads of shredded cheddar cheese being stirred into a pot of broccoli and pasta


Then it was time to throw everyone into the pool. And by everyone I mean the cheese. The shredded sharp cheddar cheese (hand-grated of course).

At this point it is a matter of melting and your One Pot Mac and Cheese is done. And let me tell ya’, this is good. Whether you eat it as a side dish or all by itself. Creamy, cheesy, broccoli-y.

And easy.


One Pot Broccoli Mac and Cheese



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One Pot Broccoli Mac and Cheese
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5 from 3 votes

One Pot Broccoli Mac and Cheese

A one pot wonder - broccoli mac and cheese. Made with real cheddar cheese, broccoli and everyone's favorite, macaroni pasta. Tender, savory and perfect for a meatless meal or side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 648kcal
Author Buy This Cook That


  • 2 cups heavy cream
  • 2 1/2 cups water
  • 2 tablespoons butter
  • 1 tablespoon yellow prepared mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg optional
  • 2 cups dry macaroni pasta
  • 12 ounces broccoli frozen or fresh
  • 2 1/2 cups shredded sharp cheddar cheese


  • In a large pot, stir together heavy cream, water, butter, salt, pepper, nutmeg and mustard. Heat over medium high heat to a low boil.
  • Stir in dry macaroni pasta. Reduce to medium low and simmer for 7 - 10 minutes, stirring frequently.
  • Add the frozen broccoli, and stir and cook until the pasta is tender and the broccoli is heated through. (If needed add additional liquid, but wait until the broccoli is thawed first. The moisture from the frozen broccoli will increase the liquid slightly.)
  • Stir in the shredded cheese until melted. Add additional salt and pepper if desired after the cheese is added. (Some cheddar can be very salty and additional seasoning may not be needed.)
  • Serve warm.


Serving: 1g | Calories: 648kcal | Carbohydrates: 33g | Protein: 19g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 168mg | Sodium: 604mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2110IU | Vitamin C: 51.1mg | Calcium: 428mg | Iron: 1.2mg

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