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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.
We tried this recipe with the coconut milk and the coconut seemed to be overpowering. We didn’t notice the cheese flavor as much. It was a fun adventure to mix things up, but not one I would suggest.
Hi Elizabeth,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear the coconut milk was not enjoyed! Let me know if you try with regular milk:) xT
I also found that it turned out way too soupy. and i drained 2 cups of water before adding the milk, cream cheese, etc. So kind of a brocolli/cheese/pasta soup.
Hi Amy,
Thanks for trying this recipe and sharing your feedback! Was there anything you adjusted? Did you adjust the serving size at all? Let me know how I can help! xT
Did I sneak a ton of veggies into a dinner that my kids devoured?! Plus, it was ridiculously easy to make! I’ll definitely make it again!!
Hey Valerie,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
I cut the recipe down to 4 servings and it seemed very “soupy” using that much water. I used coconut milk and added a bit more cheese but we had to eat it with a soup spoon. Any suggestions?
Hi Wendy,
Thanks for giving this recipe a try! Since you adjusted the serving size, you will also need to adjust the water:) I hope this helps for next time! xx
I have a question.. i have some leftover shredded mozzarella cheese in my fridge, approx 1 cup, could i add it to the mix? substitute it for the monterey jack?
Hi Heba,
Totally, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
ooh great 🙂 trying it out tomorrow, fingers crossed 🙂
This fulfilled all my dreams for cheesy, creamy mac and cheese in one pot! The spices and dijon add so much flavor, and the blend of cheeses was perfect. And thank you for incorporating veggies too – it cut some of the richness of the mac and cheese well and was a fabulous way to sneak in some healthier things. 🙂
Hey Jessica,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT