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A dutch oven with creamy Broccoli Mac and Cheese with a spoon in it.
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Broccoli Mac and Cheese (One Pot!)

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 771kcal
Author: Stephanie

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