Description
A creamy, comforting stovetop mac and cheese made in one pot with tender broccoli and a rich cheese sauce. Perfect for busy weeknights and cozy dinners.
Ingredients
Ingredients
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Elbow macaroni – 12 ounces (340 g)
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Fresh broccoli florets – 3 cups (300 g)
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Water – 3 cups (720 ml)
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Milk – 2 cups (480 ml)
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Unsalted butter – 2 tablespoons (28 g)
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Salt – 1 teaspoon
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Garlic powder – ½ teaspoon
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Black pepper – ¼ teaspoon
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Shredded sharp cheddar cheese – 2 cups (200 g)
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Shredded mozzarella cheese – 1 cup (100 g)
Instructions
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In a large pot, combine macaroni, water, milk, butter, salt, garlic powder, and black pepper. Bring to a gentle boil over medium-high heat, stirring often.
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Reduce heat to medium and cook for 8–10 minutes, stirring frequently, until pasta is nearly tender and liquid has thickened.
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Stir in broccoli florets and cook for 3–4 minutes until tender and bright green.
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Lower heat and gradually stir in cheddar and mozzarella until melted and creamy.
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Adjust seasoning, add a splash of milk if needed, and serve hot.
Notes
For the smoothest sauce, use freshly shredded cheese and add it over low heat. If reheating leftovers, stir in a little milk to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes