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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Not a fan
Sorry to hear this, Melanie! Please let me know if there is anything that I can help with! xT
Looking forward to making this for a new mama. Has anyone frozen this and then had it? Is it good?
Hey Skyla,
If you want to make ahead and freeze this recipe would work nicely for you:
https://www.halfbakedharvest.com/baked-mac-and-cheese/
I hope this helps, please let me know if you have any other questions! xT
I have made this recipe two times now. Both times were so incredible. The first time I followed it as written but added a wee bit of chili flakes for a touch of heat. This evening I substituted shredded asparagus for the zucchini and used old cheddar and cheddar with maple syrup cheese. This gave a Smokey flavour. I highly recommend this recipe regardless. Thank you Tieghan for sharing your creativity with us all.
Hey Cindy,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! Happy Sunday! xT
I tried this recipe after switching to 2 servings instead of the standard 6. I hadn’t realized that the measurements in the instructions were for 6 servings so I used 4 cups of water. The sauce was too watery and didn’t turn out very well. I will try again with less water next time since I think that was where I went wrong!
Hi Kelsey,
Thanks for trying this recipe and sharing your feedback! So sorry about all of the water! Yes, next time just reduce the water. Let me know how that turns out for you! xT
So good! My whole family loved this. I added a bit more water in the beginning and then broiled individual ramekins with bread crumbs, olive oil and parm. Doesn’t need a topping, but I enjoyed it!
Hi Dana,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT
OMG this is incredible! Definitely making this again. Thank you!!
Hi Jaime,
So glad to hear this recipe was enjoyed, thanks a lot for making it! xT
This was incredible and super easy! It wasn’t soupy at all for me, if anything it was really thick. I followed the recipe to a T and would 100% make it again.
Hi Caitlin,
Thanks so much for making this dish and sharing your comment, so glad to hear it turned out well for you! xT
SO delish. I subbed in smoked paprika. Loved every bite! TY!
Hey Heather,
Love to hear that this dish turned out well for you, thanks so much for making it! xT
I just made this and thought it was really good. Very flavorful and loved the added veggies. Toasted up some panko breadcrumbs for an added crunch. Not watery at all if the directions are followed. Will definitely make again.
Thanks so much Taylor! I really appreciate you trying this recipe and your feedback! Xx
Delicious flavors but way too much liquid for me. Next time I will be draining all water, reserve 1 cup, add the dairy and they maybe add water if needed but it was like soup following directions exactly with the no draining and 4 c of water. Perfect Mac n cheese though and the zucchini and broccoli in it, yum. I used pepper jack and extra sharp white cheddar.
Hi Caitlin,
Thanks so much for giving this dish a try and sharing your feedback, glad to hear it was enjoyed! xx
I love this recipe BUT next go around I will drain / reserve most of the pasta water before adding milk and cheese.
Hi there,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
This turned out good but I would probably cut back on the mustard next time.
Thanks so much for sharing your feedback Nora! Glad to hear the recipe turned out well for you! xT
Toddler and mama approved! I used rotini, all cheddar (didn’t have Monterey Jack), and omitted the cayenne for my one year old, and I still found it so flavorful! Loved that she got some extra veggies too. Thanks for this easy weeknight recipe!
Hi Emily,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
Sauce never thickened. Extremely watery
Hi Suzanne,
So sorry to hear this! How much water did you use? Is it possible your heat was too low? Let me know how I can help! Xx
Super easy to fix! However, it seemed to lack flavor?
Hi there,
Thanks for trying this recipe and your feedback, sorry to hear it lacked flavor. Is there anything you may have adjusted? Let me know how I can help! xx