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This super easy One Pot Stove-Top Mac and Cheese is the perfect recipe for sneaking in vegetables. Elbow macaroni 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 mac and cheese that’s wholesome and delicious. This simple mac and cheese 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 stove-top 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 cheesy.
Start by boiling a big pot of water on the stove. Use a pot 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Amazing! This is a special mac and cheese. The flavors combine beautifully, and the meal came together so quickly. This will definitely be going on repeat in our house. Thanks again for sharing another awesome recipe.
Hey Katherine,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Absolutely loved this recipe – one of the best mac and cheese meals I’ve had; and everyone I cooked for said it was #1. So quick and easy, but also feels healthy (somewhat) with the broccoli and sneaky zucchini.
Hey Kelly,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Has anyone attempted this with gluten free noodles? Wondering if draining the water would be necessary or different?
Hi Alexa,
It should be just fine for you to follow the recipe as written using gluten free noodles. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi, has anyone else added chicken for protein? I think I’m going to try this but with some chicken. LMK what anyone else thinks!
Hey Jennifer,
I would add some cooked, shredded chicken. Please let me know if you give this recipe a try, I hope you love it! xT
Love Love this recipe. Question?- I do not like cream cheese would cottage cheese as a substitute – do not like ricotta either
Jean
Hey Jeanne,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! I wouldn’t choose cottage cheese, but that’s personal preference. You could just skip the cream cheese, it’s really just there to add the creaminess. xx
Hi!! I’m making this, this weekend! Can you suggest another one of your recipes to pair it with!? Mac N Cheese is always quickly associated with summer and bbqs so I’m trying to thing of something wintery to pair it with! Any help is appreciated!
Hey Jen,
Sure, I would probably do a salad!
https://www.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
https://www.halfbakedharvest.com/kale-bacon-salad/
I hope this helps! Please let me know if you have any other questions! xT