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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
Amazing!! I just made this for an early dinner tonight. What is the best way to reheat? I am thinking in the oven. The broccoli cooking with the pasta was such a great idea! It was so easy to make and is so creamy! Thank you!
Hey Alicia,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sure, you could totally reheat in the oven, it would be really great to cover with cheese and bake. xxTieghan
Can I sub the cream cheese with something else (like more cheese) or leave it out all together if I don’t have it?
Hey Lia,
Sure, that would be fine to do, ricotta would also work well for you. Let me know if you give the recipe a try, I hope you love it! xTieghan
This was so good! The only thing was that I didn’t work quick enough and it got a little mushy so I’ll just make sure I’m prepped for next time ?
Hey Sara,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Can any part of it be prepared in advance?
Hey there,
Sure, you could just make the entire dish ahead of time and then reheat on low when ready to serve. OR if you wanted to get really fancy, you could pour it in a baking dish, cover with cheese, and bake. I hope you love the recipe, let me know if you give it a try! xTieghan
I made this last night and was very pleased with how simple and delicious it turned out to be. Creamy, flavorful, and an overall winner for a weeknight meal that combines cheesy comfort food goodness with some healthy veggies. Can’t wait for leftovers this evening!
Hey Kristin,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Omg. Finally, a way to get my son to eat a veggie without a single complaint!!! This was delicious – and so easy, on a busy weeknight. Thank you!
PS I added a little more water to the pasta/broccoli at the beginning.
Hey Jill,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
So, it sounds like you’re boiling the pasta & broccoli for a total of 12 min? I usually boil broccoli florets for 3-4 min total, any longer than that & the florets become soggy & mushy. Is that not a problem with this recipe? Too long of a cooking time for the pasta, too. And the cooking water becomes part of the sauce?
Highly recommend shredded Gruyere & shredded cheddar, too!
Hi Karen, I made this recipe also and the broccoli was just fine. I boiled the fresh broccoli as directed, but for the second part where Tieghan says to “cook” until the pasta is al dente, I didn’t boil it; it was more of a simmer. My only change was a cup of Gruyère in place of one of the cups of cheddar bc I too love Gruyère in mac! It was really good, but my advice is to warm up the leftovers the next day. That’s when the creaminess and flavors really came together. I hope this was helpful. Have a wonderful day! ? – Jen
I had the same concern but decided to follow the recipe exactly on the first try, and then adjust if needed…because I also detest soggy veggies. I was pleased to find that this was not too long for the broccoli – it was perfectly cooked when the dish was finished. Not completely crispy, but definitely not soggy. I will note that after the water boiled and the pasta and broccoli were added, I drastically reduced my heat to Med/Low or Med at most, and added the other ingredients after the 9 minutes at Med/Low.
Hey Kristin,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Hey Karen,
If you give the recipe a try and have this feedback let me know, but I don’t have any issue with mushiness, nor it the pasta cooked for too long:) xTieghan
Do you drain the water you are boiling the pasta in?
Hi Tricia,
Nope, you are going to leave the water, it becomes part of the cream sauce. Let me know if you give the recipe a try, I hope it turns out amazing for you:) xT
I would do less pasta and more veggies
I hope you love the recipe Anne!
Made this for dinner tonight and my girls couldn’t get enough! Thanks for sharing!!
The broccoli wasn’t soggy? Did you boil it for 12 min?
Hey Ashley,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Quick, easy, and so yummy!!
Hey Michelle,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Just made this for dinner, I am gluten-free so I substituted chickpea pasta. It was delicious! The broccoli and zucchini were a great addition.
Not sure if it was because of my choice of pasta but next time I would add another cup of water for boiling the pasta.
Thank you for a great easy and filling weeknight dinner.
Hey Leslie,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Can you use the tub of cream cheese instead of the block?
Hi Elizabeth,
Sure, I bet that would be just fine to do. Let me know if you give the recipe a try, I hope you love it! xTieghan
Can’t wait to try this with zucchini! Do you need to squeeze the water out of zucchini after grating?
Hey Beth,
Nope, for this recipe you do not need to:) Let me know if you give it a try, I hope you love it! xTieghan
Hi Tieghan
Which type of milk do you prefer in this recipe?
Making for my Grandkids & myself today . Sounds perfect for a Cold ? day in North Carolina mountains!!
Thanks !!
Hey Betsy,
I like to use them all, which is why I listed each of them. Heavy cream will make it extra creamy:) Let me know if you give the recipe a try, I hope you love it! xT
Hello!
What kind of cream cheese do you use? I would have thought like Philadelphia for cream cheese, but I wouldn’t be able to ‘cube’ that? What cream cheese do you suggest? 🙂
I’m sorry, I know I’m. Not Tieghan, but Philly cream cheese comes in a block as well as a tub, so if you use the block, it can be cubed.
Hey Ruby,
I use Philadelphia, if you buy the block of cream cheese you can cube it:) I hope you love the recipe! xTieghan