One-Pot Broccoli Mac and Cheese

Ingredients

• 2 cup milk (whole milk recommended for creaminess)
• 1.5 cup chicken or vegetable broth (reduced sodium; water can be substituted)
• 8 oz elbow or mini shell pasta (or other small shapes like mini farfalle or ditalini)
• 0.5 tsp salt (plus more to taste)
• 10 oz frozen broccoli (steam-in-the-bag preferred; roughly chopped)
• 1 cup cheddar cheese (shredded; can be doubled for extra cheesiness)
• 1 tbsp unsalted butter
• 1 tbsp cream cheese
• 0.25 tsp onion powder (optional)

Steps

1. 1

   Add the broth and milk to a large pot set over high heat.

2. 2

   Bring the liquid just to a boil, then immediately reduce the heat to medium-high.

3. 3

   Stir in the pasta and 1/2 teaspoon salt.

4. 4

   Simmer for 10-12 minutes, stirring occasionally, until the pasta is just soft. Note that the liquid will not be totally absorbed at this stage.

5. 5

   While the pasta simmers, steam the broccoli in the bag according to package directions (or steam fresh broccoli on the stovetop until tender).

6. 6

   Drain the steamed broccoli and cut it into small, bite-sized pieces using kitchen scissors.

7. 7

   Turn off the heat under the pasta pot.

8. 8

   Stir the shredded cheddar cheese, prepared broccoli, butter, cream cheese, and onion powder (if using) into the pasta mixture.

9. 9

   Taste and season with additional salt as needed. Serve immediately.

Notes

Storage: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 30-60 seconds, stirring halfway through. If the pasta seems firm, sprinkle with a little water before reheating to restore creaminess. Variation: For extra protein, you can blend cottage cheese and stir it in at the end.

Nutrition per serving

• main
• vegetarian
• one-pot
• toddler-friendly
• pasta
• quick-dinner
• kid-friendly