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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.
The process
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!
One Pot Stove-Top Mac and Cheese
Servings: 6
Calories Per Serving: 507 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
We have already made this twice! So incredibly good and a crowd favourite!
Excellent recipe – the whole family loved it.
I grated my big brocolli stalk instead of zucchini and it worked a treat! Just a tip to minimise waste and make the most of everything you have!
Hey Alex,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hey Nina,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
This recipe is really good! And creamy! And not fussy at all. Thanks Tieghan. Another Half Baked success!
Hey Janet,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Should you drain the water out of zucchini before adding it?
Hey Hailey,
Nope, for this recipe you do not need to drain the water from the zucchini. Please let me know if you give this recipe a try, I hope you love it! xTieghan
My first time making my own Mac and cheese and it was delicious. & worth the calories!! 🙂
Hey Allison,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Not worth the calories
Hi Terry,
So sorry to hear this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
okay i LOVED this recipe and so did my husband who’s favorite meal is mac & cheese. we loved the secret veggies and how EASY it was in ONE pot. I added a bit more salt and used cavatappi pasta – followed the recipe exactly. This will be a new staple!
Hey Victoria,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
This was unbelievably easy and delicious. You do have to stir the pasta often when it’s boiling so it doesn’t stick to the pan….. But it’s sooo good!! I added zero butter and didn’t miss it at all. The moisture in the zucchini makes the dish soo creamy!! One of your best for sure Tieghan!!
Hey Rachel,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Made this today and love the creamy texture. I upped the spices because we like spicy by adding red chili flakes, chili powder, more garlic, and salt and pepper. Thanks!
Hey Robbie,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Made this tonight for dinner. It was delicious! Had some problems with it being soooo thick, even after adding more milk. Any suggestions for next time?
Hey Emily,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! I would say turn your heat down a little:) xxT
Delicious! I used lentil pasta (Cybele’s) and a combo of broccoli and cauliflower, and it was so cozy and flavorful!
Hi Rebecca,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Loved this! I used a white cheddar. I do wish I would have listened to one of the comments and thrown the broccoli in later on so it didn’t mesh in with the sauce so much, and still had some crunch.
Hey Carly,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
OMG this was amazing. I loved the broccoli and zucchini addition. Can’t wait to make it again for a meatless dinner night!
Hi Taylor,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
This was amazing!! My cheddar unfortunately went bad so I used a combination of mozzarella, Parmesan, and Monterey Jack and it still tasted amazing!! I did add an extra cup of water based off the reviews and it was perfect. Seriously so delicious and flavorful! The spices added so much. Also my husband hates zucchini but didn’t even notice it! What a great way to incorporate more veggies.
Hey Kristin,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
This was so creamy and flavorful! I love the veggies and cheesiness. Didn’t even need the butter (I forgot it ?)
Love it!
Hey Amy,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Holy Amazeballs! Soooo good. Followed recipe as written, except used 3/4 lb of the pasta shells (there are only 2 of us) Another new favorite from HBH!
Hey there,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
We loved it. I recommend stirring constantly while the pasta and broccoli cook as I had trouble with the pasta sticking to the bottom of my Dutch oven. I look forward to making it again.
Hey Brenda,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT