One Pot Healthy Broccoli Mac and Cheese makes weeknights warm and easy. This creamy, cheesy pasta cooks in one pot so you get soft pasta, tender broccoli, and a rich cheese sauce with low clean-up. If you love simple, cozy meals that please kids and adults, this recipe fits the bill. For another easy skillet comfort dish, try our one-pot honey BBQ chicken mac and cheese for a different flavor.

Why Make This Recipe

Quick & Easy: Cooks in about 25–30 minutes with one pot to wash.
Family Favorite: Kids love the creamy cheese, and adults like the sneaky broccoli.
Budget-Friendly: Uses simple pantry staples and fresh or frozen broccoli.
Healthier Twist: More veggies and less heavy cream than classic mac and cheese.

This recipe stands out because it gives the same warm, cheesy comfort you want but with a boost of green. It brings cozy dinner vibes and simple nostalgia—warm steam, melty cheese, and soft pasta that hugs every forkful.

Ingredients

For the base:

12 ounces (about 3 cups) elbow macaroni or small pasta
3 cups fresh broccoli florets (or 2 cups frozen, thawed)
3 cups low-sodium chicken or vegetable broth
1 cup unsweetened milk (dairy or plant-based)

For the cheese sauce:

2 cups shredded sharp cheddar cheese (avoid pre-shredded for smoother melt)
2 tablespoons unsalted butter
1 tablespoon all-purpose flour (or 1 tsp cornstarch for gluten-free)
2 ounces cream cheese, softened (optional for extra creaminess)

Seasonings:

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard (or 1/4 tsp dry mustard)
Salt and black pepper to taste

Optional topping:

2 tablespoons plain breadcrumbs or crushed crackers for a light crunch

Notes: Measure cheese after shredding for best texture. If using frozen broccoli, squeeze out extra water after thawing.

How to Make One Pot Healthy Broccoli Mac and Cheese:

Prep your ingredients: shred the cheese, cut broccoli into small florets, and measure liquids. Having everything ready keeps the sauce smooth.
Melt butter in a large pot over medium heat. Add the flour and whisk for 30 seconds to make a roux; this helps thicken the sauce.
Slowly pour in the broth and milk while whisking. Bring the mix to a gentle simmer so the starch from the pasta can thicken the sauce as it cooks.
Add the dry pasta, garlic powder, onion powder, and Dijon mustard. Stir once to combine, then cover and cook at a gentle simmer for 8 minutes, stirring every few minutes so pasta won’t stick. This step lets the pasta absorb flavor while staying saucy.
At 8 minutes, add the broccoli on top, recover, and cook 3–4 more minutes until the pasta is tender and the broccoli is bright green and fork-tender.
Lower the heat to low. Stir in the cream cheese (if using) until smooth, then add shredded cheddar a handful at a time, stirring until each addition melts. Season with salt and pepper. Keeping the heat low prevents the cheese from becoming grainy.
If you like a little crunch, sprinkle breadcrumbs over the top and briefly broil for 1–2 minutes, watching closely so they don’t burn. Serve hot.

Mini-tips: Stir gently after adding cheese and keep the pot off high heat to keep the sauce silky. If sauce gets too thick, stir in a splash of milk.

How to Serve One Pot Healthy Broccoli Mac and Cheese

Serve straight from the pot for a cozy family-style meal, topped with a little extra shredded cheddar and cracked black pepper.
Add a squeeze of lemon or red pepper flakes at the table for a bright lift.
Pair with a simple green salad or roasted cherry tomatoes for freshness and contrast.

How to Store One Pot Healthy Broccoli Mac and Cheese

Fridge: Cool to room temperature, transfer to an airtight container, and store up to 3–4 days.
Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove with a splash of milk, stirring until creamy. You can also microwave in short bursts, stirring between intervals to keep texture smooth.

Tips to Make One Pot Healthy Broccoli Mac and Cheese

Use freshly shredded cheese for creamier melt.
Keep heat low when melting cheese to avoid grainy texture.
Add broccoli near the end so it stays bright and slightly crisp.
If sauce is thin, simmer a few more minutes uncovered; if too thick, add milk a little at a time.

Variation

Gluten-free: Use gluten-free pasta and swap the flour for cornstarch (mix 1 tsp cornstarch with a little cold milk before adding).
Vegan: Use plant-based milk, dairy-free cream cheese, and a vegan cheddar-style shreds; add nutritional yeast for a cheesy flavor.

FAQ — Can I use frozen broccoli instead of fresh?

Yes. Thaw and drain frozen broccoli well, then add it a bit earlier if it’s very soft. Fresh broccoli stays firmer and bright green.

FAQ — Can I add cooked chicken or bacon?

Yes. Stir in cooked chicken or crispy bacon at the last step so the meat warms through without drying out.

FAQ — Why did my sauce get grainy?

Grainy cheese sauce usually means the cheese got too hot or the heat was too high. Lower the heat, remove from direct heat, and stir in a splash of milk to smooth it out.

Conclusion

This One Pot Healthy Broccoli Mac and Cheese gives you warm, creamy comfort with an easy, veggie-forward twist. It melts into the pasta with a gentle, homey smell and a thick, saucy texture that brings family smiles. I hope it becomes one of your go-to weeknight meals. If you’d like to compare versions, you can look at the original Gathered Nutrition recipe for more ideas. Please leave a comment and a star rating if you try this, and share it on Pinterest or Facebook so others can find this cozy dish. What twist did you try? Let us know below!