This ONE POT Broccoli Mac and Cheese recipe is so creamy and easy to make! Serve it as a savory side dish or add chicken and make it a meal!

Be sure to try my Bacon Mac and Cheese and Chicken Mac and Cheese recipes next!

A dutch oven filled with Creamy Broccoli Mac and Cheese.

Broccoli Mac and Cheese

The perk of making this recipe as a One Pot Meal (aside from having fewer dishes to clean), is that the pasta cooks in chicken broth, which makes it super flavorful. The pasta also releases starch into the sauce as it cooks, which makes the sauce cling right onto it.

There are a ton of different cheese combinations you can use, vegetables and meat choices you can add, and even different pasta options. Let’s get into it:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Shred the cheese from a block and set aside. Melt butter in a large saucepan over medium heat. Whisk in the flour until golden, about 3 minutes.

Making a roux in a dutch oven for Broccoli Mac and Cheese.

Whisk in the half and half/milk a bit at a time. Add the chicken broth and chicken bouillon. Bring to a boil.

Adding chicken broth and milk to make one pot Broccoli Mac and Cheese.

Add the pasta and decrease heat slightly to allow it to boil gently. Stir occasionally, uncovered, for about 7 minutes.

Add broccoli and stir to combine. Cover and cook for 4 more minutes or until pasta is cooked through.

Adding pasta noodles to sauce for Broccoli Mac and Cheese.

Remove from heat and gradually sprinkle in the cheese. Use a silicone spatula to gently stir until creamy and combined. Serve!

Adding shredded cheese to a pot of broccoli mac and cheese.

Make-Ahead Method

  • Cook the pasta until just under Al Dente. 
  • Transfer to a 9 x 13 casserole dish and let it cool completely. Refrigerate for 1-2 days.
  • Let it sit at room temperature for 30 minutes prior to baking.
  • Cover and bake for 350° for 30 minutes.
  • Optional: Uncover and top with crushed Ritz crackers or melted butter + breadcrumbs. Bake for an additional 7 minutes.

Pro Tips:

  • Shred the cheese from a block, it won’t melt well if it’s pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency.
  • Cheese Options: I use Cracker Barrel Extra Sharp Yellow cheese for this recipe. A combination of  Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that hard/crystalized/aged cheeses won’t melt as well.
  • Pasta Options: Medium Shells, Elbow Macaroni, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
  • Meats to Add: Cooked Chicken, Ham, Pulled Pork, Bacon, Buffalo Chicken, Sausage, Kielbasa, and Hot Dogs.
  • Vegetables to Add: Corn, Peas, Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, Green Onions.
  • Using all Milk: You can use all milk instead of incorporating half and half, just note that it won’t be as thick. I recommend using whole milk and tempering it in the microwave until warm to ensure it doesn’t curdle when heated.

Storage

  • Store in an airtight container and refrigerate for up to 4 days or freeze for up to 4 months.

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A casserole dish filled with Creamy Broccoli Mac and Cheese.

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A dutch oven with creamy Broccoli Mac and Cheese with a spoon in it.

Broccoli Mac and Cheese (One Pot!)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
5 from 9 ratings
Servings: 6
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This Broccoli Mac and Cheese recipe is so creamy and easy to make! Serve it as a savory side dish or add chicken and make it a meal!

Ingredients

  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2 cups Milk, any kind
  • 2 cups Half and Half
  • 2 cups Chicken Broth
  • 1/2 chicken bouillon cube
  • 12 ounces Cavatappi Pasta, see below for other pasta options
  • 2 ½ cups Broccoli Florets, fresh or frozen
  • 4 cups Sharp Cheddar Cheese, shredded from a block.

Optional seasoning: [1/4 teaspoon each]: Onion Powder, Garlic Powder, and Paprika.

Instructions

  • Note: If using frozen broccoli, thaw it and pat it dry prior to adding it to the pasta.
  • Shred the cheese and set aside. It should be near room temperature when added to the pasta. I use Heluva Good! Sharp Cheddar. It melts well and the flavor is great.
  • Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour. Continue to whisk for about 3 minutes, until it turns golden.
  • Slowly half and half/milk a bit at a time, whisking as you do so. Add chicken broth, chicken bouillon, and optional seasonings.
  • Bring to a boil and stir in the pasta. Reduce heat to a gentle bubble. Stir occasionally, uncovered, for about 7 minutes. Add broccoli and stir to combine. Cover and cook for 4 more minutes or until pasta is cooked through.
  • Remove from heat. Gradually sprinkle in the shredded cheddar. Use a silicone spatula to gently combine as you do so. Serve!

Notes

Pro Tips:
  • Shred the cheese from a block, it won't melt well if it's pre-shredded from a bag. Allow it to come to room temperature prior to mixing into the sauce. This is the secret to an ultimate creamy consistency.
  • Cheese Options: I use Cracker Barrel Extra Sharp Yellow cheese for this recipe. A combination of  Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that hard/crystalized/aged cheeses won’t melt as well.
  • Pasta Options: Medium Shells, Elbow Macaroni, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
  • 1/2 bouillon cube was added to this recipe on 8/27/23 as it adds more savory flavor!
Make Ahead Method:
  • Cook the pasta until just under Al Dente.
  • Transfer to a 9 x 13 casserole dish and let it cool completely. Refrigerate for 1-2 days.
  • Let it sit at room temperature for 30 minutes prior to baking.
  • Cover and bake for 350° for 30 minutes.
  • Optional: Uncover and top with crushed Ritz crackers or melted butter + breadcrumbs. Bake for an additional 7 minutes.

Nutrition

Calories: 771kcal, Carbohydrates: 57g, Protein: 33g, Fat: 46g, Saturated Fat: 28g, Cholesterol: 137mg, Sodium: 905mg, Potassium: 595mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1642IU, Vitamin C: 40mg, Calcium: 756mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie