Description
A creamy, healthier twist on classic mac and cheese made in one pot with broccoli for extra nutrients and flavor. Quick, comforting, and perfect for a family-friendly weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp mustard powder (optional)
- 3 1/2 cups milk of choice (unsweetened, like almond, oat, or dairy)
- 8 oz elbow macaroni (or any short pasta)
- 2 cups finely chopped broccoli florets
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft.
- Add garlic, salt, pepper, smoked paprika, and mustard powder. Cook for 1 more minute, stirring constantly.
- Add milk and bring to a low simmer.
- Stir in pasta and cook uncovered, stirring frequently, for about 8-10 minutes until pasta is tender.
- In the last 3-4 minutes of cooking, stir in the broccoli so it cooks with the pasta.
- Once pasta is cooked and liquid is mostly absorbed, remove from heat and stir in cheddar and parmesan cheese until smooth and creamy.
- Adjust salt and pepper to taste. Serve warm.
Notes
- Use gluten-free pasta if needed.
- You can use frozen broccoli—just thaw and chop it before adding.
- For extra creaminess, add a splash of milk when reheating leftovers.
- Feel free to mix in cooked protein like chicken or chickpeas for added nutrition.