Next Post
Oven Fried Southern Hot Honey Popcorn Chicken.
This post may contain affiliate links, please see our privacy policy for details.
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
My new favorite Mac& Cheese. My vegetable averse daughter loved it too. I made it with the canned coconut milk and it was delicious.
Hi Beth,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
If I don’t have zucchini, do I need to add more of something else? Super excited to make this. Thanks for another delicious looking recipe!
Hey Megan,
You can just skip the zucchini. Let me know if you give the recipe a try, I hope you love it! xTieghan
We loved it! Another one we will make again ??
Hey Megan,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
I’m not sure where I went wrong. Used salt as recommended in the pasta boil, ends up being wayyyy too salty. Maybe I’ll skip the salt all together.
Hey Jillian,
So sorry to hear this! Thanks for giving the recipe a try! xTieghan
I made this last night and it was a hit! I liked it so much that I ate some left overs today and it was just as good reheated!
I didn’t have any issues with it being too soupy like some people experienced. It turned out great. Will be a staple in our family meals. Love that a whole zucchini is squeezed in there too- my kids didn’t even notice!
Hey Nora,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Very good – I didn’t have enough pasta so it was soupy but very tasty!
Hey Donna,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
This has nothing to do with recipes. I saw your brother being interviewed on National TV! Must be so exciting for you and your family!
Awe thanks so much Sharon, it sure is!! xTieghan
Well…I’m a HUGE fan of Tieghan. I make her dishes about 4 days out of the week and have her books. So it pains me to say that I made this dish tonight and had to throw it out. First of all, I don’t think 4 cups of water is enough. I used a high quality orecchiette and it took longer than the 12 min total time to cook. I had to add more water. By the time the pasta was cooked, the broccoli was overcooked. After adding all of the other ingredients, I had to add more milk since it was way too thick. At the end it was a gloopy mess that did not taste good at all. Sorry Tieghan, this one did not work.
I think it should read 4qts of water instead of cups.
Hi Julie,
Nope, 4 CUPS is correct, you are only using 4 cups because you aren’t going to drain the water, it become part of the cheese sauce. xTieghan
Hi Debra,
So sorry to hear the recipe was not enjoyed, thanks for giving it a try. xTieghan
I love a one pot recipe and this one doesn’t disappoint! Good comfort food vibes with multiple servings of vegetables. The recipe was very easy to follow. I did end up having to add some extra milk like the recipe states to get that saucier texture. I would definitely make this again.
Hey Kelly,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Made this with the coconut milk and it was amazing
Hey Isabelle,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
So good! And filling…I made was too much!
Hey Anne,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Hey Tiegan! We have loved lots of your food. This was a little dijon heavy. Did you mean mustard powder in the recipe? Just curious. Keep the awesome food coming! Our family appreciates the inspirations as my husband is a burnt out chef! Go for gold Red!!!
Hey Bonnie,
Nope, the recipe is correct, just 1 tablespoon of dijon mustard. You can always leave it out if that is not something that you enjoy. xTieghan
Great meal and I love the hidden veggies throughout for my little one!
Hey Kelsi,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Looks good enough to eat.
Thanks so much Teagan!
Made this tonight and it was delicious and so easy! Everyone loved it. Thanks ?
Hey Tasia,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Absolutely delicious. My kids loved it too! So easy to make – definitely making it again.
Hey Blair,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan