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This super easy One Pot Stove-Top Mac and Cheese is the perfect recipe for sneaking in vegetables. Elbow macaroni noodles and broccoli are boiled together until al dente. Then a splash of milk, a handful of sharp cheddar cheese, and a little shredded zucchini. Together they create a creamy one-pot mac and cheese that’s wholesome and delicious. This simple mac and cheese recipe is made all in one pot, in just 30 minutes.
We’re starting the week off right with Monday Mac and Cheese! Growing up, mac and cheese was the frozen Stouffers kind. Looking back, I can’t believe I ever ate microwaved mac and cheese in plastic. It’s a little cringy to think about. But I will say, I do recall them being pretty good.
The sides would get a little crispy, crunchy (which probably meant it was cooked too long? who knows) and the center was creamy, cheesy, and perfect.
For whatever reason, I don’t remember Kraft mac and cheese being in our kitchen. I think the boys may have made it in high school. But by then I had sworn off boxed mac and cheese.
Point is, I love the idea of a quick stovetop mac and cheese. But prefer mine to be homemade and with real ingredients.
This solves that problem. It might not be as quick as popping a frozen meal into the microwave, but I promise, it’s so much more delicious and nutritious.
I snuck in some broccoli, secretly added in zucchini (and you’d never know), while still keeping this creamy and with the best cheese sauce.
The process
Start by boiling a big pot of water on the stove. Use a pot or dutch oven that will be large enough to hold both the pasta and the broccoli.
Once the water has come to a boil, add the pasta and the broccoli. Boil together until al dente, then simply stir in all the remaining ingredients, and that’s kind of it. The key is to use a touch of cream cheese and creamy dijon mustard for creaminess. But the real secret is the shredded zucchini. It helps to create the perfect amount of creamy sauce while adding a vegetable at the same time.
Sounds like it’s going to be weird, but this is fully family approved. The boys didn’t even realize there was any zucchini.
For the cheeses, I love using a mix of melted cheddar for flavor and Monterey jack for creaminess. Together they create that ideal cheese pull we all love so much. A little parmesan could be good too, but then you lose that “classic” mac and cheese flavor.
To season it up, I like to use paprika and cayenne. Perfect combo, you don’t even know it’s in there really, but yet it adds so much to the dish.
Definitely makes it better than the frozen stuff, that’s for sure.
Excited to have this recipe in my back pocket. It’s pretty perfect any time of the year and everyone really loves it. Even Asher, who’s picky about adding vegetables to mac and cheese, loves this. She actually said, “the broccoli makes it better”!
So there ya go! She doesn’t lie.
Looking for other one pot recipes? Here are my favorites:
French Onion Pasta with Crispy Prosciutto
One Skillet White Chicken Chili Bake
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Stove-Top Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Stove-Top Mac and Cheese
Servings: 6
Calories Per Serving: 507 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound short-cut pasta
- 1 head broccoli, chopped
- 3/4 cup canned coconut milk, heavy cream, or whole milk
- 3 ounces cream cheese, cubed
- 1 medium zucchini, grated (about 1 cup grated)
- 1 tablespoon dijon mustard
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1-2 tablespoons salted butter (optional)
- Kosher salt and black pepper
Instructions
- 1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. Stir in the zucchini.2. Add the cheeses, garlic powder, onion powder, paprika, cayenne, and butter (if using), and stir until melted and creamy. Remove from the heat. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.3. Divide the mac and cheese between bowls. Top with black pepper.
This post was originally published on January 31, 2022
Ok, I went rouge and used a bag of frozen broccoli and while it still tastes amazing, it broke down the broccoli too much and the whole pot is green lol. So warning if you use frozen. But the taste is 11/10. Next time I’ll just stick to exactly what Tieghan says!
Thanks so much, Annie! I appreciate you trying this recipe and sharing your feedback. Have a great day!
This looks so yummy and can’t wait to try it!
If I were to half the recipe, would I still need the 4 cups of water?
Hi Nicole! If you are halving the recipe I would start out with 2 cups of water, and add more as needed! 🙂 xT
This is our family’s favorite! We absolutely love it! It makes a lot and reheats wonderfully. Thank you Teigan for a keeper!
Hi Alicia,
Amazing! Love to hear this recipe turned out nicely for you, thanks for making it! Have a great Memorial Day Weekend!
I make this anytime I make Mac n cheese ! Usually minus the veggies and whatever cheese I have and my family and I love it. I used spicy brown mustard this go and was so good!
Thank you for sharing!
Hey Danna,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
I made this the other night and it was so delicious! Been eating the leftovers for lunch and I swear they taste even better! Another HBH winner!
Thank you so much, Alicia! So glad to hear this dish was a winner, I appreciate you making it! xx
Can I use frozen broccoli? I plan to cook it based on instructions and then add in after the pasta is cooked. Will that affect the liquids?
Hey Kelsey,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
In the recipe it says do not drain water, I found the Mac and cheese very soupy, is this correct, not to drain the water?
Hi Leigh,
Yes, that is correct. Did you measure 4 cups of water? xx
I also ALWAYS take it off the heat when I stir in the shredded cheese. I didn’t do it the first time and my cheese sauce ended up grainy (which Google tells me is what happens when it gets too hot).
Thanks for sharing this tip!
I make a modified version of this all the time.
1 – my kids HATE it when I add veggies to foods they love so we don’t do any veggies.
2 – I use about 1-1/2 cups of milk
3 – One of our favorite variations is half pepper jack and half white cheddar. (We also like a smoked Gouda and white cheddar – if I do that then I sub smoked paprika and chipotle powder.)
4 – Also great with bacon added!
Thanks for a crazy simple and delicious recipe!
Hey Christy,
Happy Thursday! I appreciate you making this recipe so often and your feedback, love to hear it always turns out nicely for you! XxT
Delicious!! I used tinkyada gluten free shells because that’s what I had on hand. I needed to add a little more liquid but this recipe is amazing and is going to be on repeat!!! I also subbed Gouda for the Monterey (also bc it’s what I had 😂). 5*
Hey Jackie,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Hi, if I were to say, triple the recipe, how much would I change the water that goes into it?
Thanks
Hey McKenzie,
I have never tried this, but you would also want to triple the water, so you would use 12 cups. I would be sure you have a pot that is large enough to handle all of these ingredients. Please let me know if you have any other questions! xT
It’s worked! This is so delicious thank you
I don’t typically comment/leave reviews but this one is just too good not to. I’ve made this twice now and it’s just so delicious and the added veggies make it a bit healthier. I used sharp white cheddar and Gruyère this time. Chefs kiss!
Hey Heather,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx
Hi! I’m wondering if it would be possible to leave the cream cheese out of the recipe or how that would change it? Thanks!
Hi Killeen,
Sure, you could skip the cream cheese, something like creme fraiche or ricotta would also be a great option to use! Please let me know if you have any other questions! xT
What if I accidentally drained the water.
How much water should I add back in to make the sauce?
Ahhhh I wouldn’t:) I would just add more milk if needed. I hope this helps!
This is an awesome dish. I would not change a thing.
Hey Susie,
Happy Sunday! Love to hear that this recipe was a hit, thanks so much for making it and your comment! xT
Hand over heart- I have never left an online review before. But this time I have to. So easy and truly a one pot meal. I didn’t have broccoli so I used green peas and also a medley of cheeses – just using up all the bits in the drawer (Imperial cheddar, Gouda and cream cheese). Added a sweet Italian sausage in the side and bingo! Yum yum!
Hey there,
Amazing!! I love to hear that this dish turned out nicely for you and I appreciate you making it! xT
Another great recipe. Third time making it. Super quick and easy to whip up. Followed the recipe and it turned out perfect. Everyone loved it. I made it once with the coconut milk, once with whole milk and the third time with 2% milk and it was just as delicious either way.
Hey Laura,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx