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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.
Is there something I can use in place of cream cheese?
Hey Jen,
Ricotta or mascarpone would also be great options! Let me know if you give the recipe a try, I hope you love it! xTieghan
Delicious! I topped with some crispy fried onions that I had on hand! So yummy.
Hi Dawn,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
I used two small broccoli heads and two large zucchini to squeeze in as many veggies as possible – my toddler, husband and I all loved it! It had broccoli cheese soup vibes.
Hi Sara,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
My broccoli disintegrated so it looks more like broccoli cheddar soup, but it’s delicious! I might have stirred too hard. My cheese also seemed like it ceased up at first, but ended up being fine! I used heavy cream for my milk choice, did add the butter, and probably over-guesstimated on the seasonings and mustard because that’s how we cook at my house.
Loved the recipe, Tieghan!
Ooh and I used smoked gruyere because that’s what I had ?
Awesome!!
Hey Alix,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Not my favourite recipe.. found the taste very bland. Wondering what could be added for more flavour?!
Hey Alanda,
So sorry to hear this, I am not sure why yours was bland. Was there anything you may have adjusted? xTieghan
This was very good!! My husband really liked it, and it holds up wonderfully as a leftover. In fact, I preferred the leftovers as it was sooo good! This is the first mac and cheese that actually keeps well, which is important bc it is only two of us. Highly recommend!
Hey Karen,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Not my favorite of the recipes, but hey they can’t all be! Glad others enjoy it though. I tossed the broccoli in 1/2 way through the pasta cooking to leave it with a little crunch still. I also ended up needing a bit more than 4 cups of water to make sure everything wasn’t a bit too dry. I’m not the biggest Monterey fan on the planet so I should’ve just swapped that one. Still very quick and easy though.
Hey Kaitlyn,
Thanks so much for giving the recipe a try, sorry to hear it wasn’t your favorite! xTieghan
Easy and delicious!
Hi Amber,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I had to use a little extra water but this was so so good and easy.
Hey Erin,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Are you suppose to reduce the heat after adding the salt, noodles, and broccoli? I ran out of water in 8 minutes
Hi David,
Did your noodles fully cook? You really shouldn’t have much water left after 8 minutes, that’s why there are no instructions to drain the water, it becomes part of the cheese sauce. A little more info would be helpful. Let me know how I can help! xTieghan
Sorry for the delayed response. I wanted to make again before I answered. I use gluten free noodles (Tinkyada Brown Rice Elbow Noodles). The directions say to boil for 15-16 minutes. I had to add about 3/4 cup of water this time around. The noodles were not done at the 8 minute mark but the water was gone and the noodles were starting to stick to the pot. This seemed to work
This Mac and cheese was delicious! I made it over the weekend and it was a big hit with the family. Great flavors.
Hey Julia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
OMG! My husband and I loved this one. I am not a traditional fan of Mac and Cheese….however this wasn’t just ANY Mac and Cheese….this was flavour!
A new favourite in my house for sure!
Hey Michelle,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I’m a little surprised you don’t drain the noodles before adding other ingredients. Or did I miss that?
Hi Sheila,
The water will help to create the cheers sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Tieghan, this was so amazing! I can’t stop eating it! Thank you, it is n the “favourites” rotation.
Hey Marie,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
This was absolutely delish!! My husband was hesitant because of the zucchini, but he loved it!!! I fried up some kielbasa to go with it. We love your recipes so much!! Thanks for sharing!!
Hey Melody,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan