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Creamy One-Pot Macaroni and Cheese with Broccoli Florets
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 2 cups elbow macaroni
  • 2 cups broccoli florets
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the macaroni, milk, butter, salt, garlic powder, and black pepper in a large pot. Stir once and bring the mixture to a gentle boil over medium heat.
  • Reduce the heat to low and simmer uncovered for 8 minutes, stirring often so the pasta does not stick to the bottom.
  • Add the broccoli florets to the pot and continue simmering for 4 more minutes until the pasta is tender and most of the liquid has thickened into a sauce.
  • Remove the pot from the heat. Add the shredded cheddar cheese a handful at a time, stirring until the cheese melts and the sauce turns smooth and creamy.

Notes

Stir the cheese in off the heat to keep the sauce from turning grainy. Leftovers reheat well with a splash of milk to loosen the sauce again. If your broccoli pieces are large, cut them smaller so they cook evenly with the pasta.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups