Healthy One-Pot Mac and Cheese with Broccoli

Healthy One-Pot Mac and Cheese

Medium shells and broccoli cook in the same pot, then finish in a creamy cheddar sauce that settles into the shells. The result is loose enough to spoon, with distinct green florets throughout—not a baked or dry mac and cheese.

Add the broccoli near the end of the simmer so it stays intact. Once the pasta is tender, turn off the heat before stirring in the cheddar and Greek yogurt; gentle residual heat helps keep the sauce smooth.

Ingredients for One-Pot Mac and Cheese

• 8 ounces medium pasta shells (225g)
• 2 to 2 1/2 cups small broccoli florets (about 180g)
• 2 cups low-sodium vegetable broth
• 1 cup water, plus more as needed
• 1/2 teaspoon garlic powder
• 1/2 cup 2% milk
• 1 cup freshly shredded sharp cheddar (about 4 ounces or 115g)
• 1/3 cup plain 2% Greek yogurt (about 80g)
• Fine salt and black pepper, to taste

Optional: Add 1/4 teaspoon dry mustard powder with the garlic powder for a little extra sharpness.

How to Make One-Pot Mac and Cheese

Makes 4 main-dish servings or 6 side servings. Prep time: 10 minutes. Cook time: about 13 to 17 minutes. Total time: about 25 minutes.

1. Prepare the broccoli and cheese: Cut the broccoli into small, fairly even florets that will fit on a spoon with the shells. Shred the cheddar if needed.
2. Simmer the shells: In a 4- to 5-quart heavy-bottomed pot, bring the broth, 1 cup water, and garlic powder to a boil over medium-high heat. Add the dry mustard, if using. Stir in the shells, then reduce the heat to medium or medium-low for a gentle, uncovered simmer. Stir right away and every 1 to 2 minutes afterward, scraping the bottom of the pot.
3. Add the broccoli: After about 6 to 9 minutes, stir in the broccoli so it cooks for the final 3 to 4 minutes with the pasta. Start checking the shells, broccoli, and liquid around minute 8. The shells should be tender but hold their shape, and the broccoli should be easily pierced while remaining in distinct florets. If the pot dries out before the shells are tender, add hot water a few tablespoons at a time.
4. Make the sauce: When the shells are tender and a little starchy liquid remains at the bottom of the pot, turn off the heat. Stir in the milk, then add the cheddar by handfuls, stirring until each addition melts. Do not let the sauce boil.
5. Finish and serve: Once bubbling has stopped, fold in the Greek yogurt. Season with salt and pepper. Let stand for 2 minutes, then stir. If the sauce is too thick, add warm water or milk a tablespoon or two at a time. Serve hot from the pot.

How Much Liquid Should Be Left?

Before adding the milk, look for a little starchy liquid beneath the shells—not a dry pot or pasta swimming in broth. It helps the cheddar coat the shells. Shell size, pot width, and simmer strength affect how quickly the liquid disappears, so use the pasta’s tenderness and the liquid level rather than the clock alone.

If the finished sauce looks thin, let it stand briefly and stir again; the shells will absorb more liquid. Avoid boiling the sauce once the cheese and yogurt are in the pot.

Broccoli and Pasta Options

Frozen small broccoli florets can replace fresh. Add them near the end and cook until heated through; they may release extra water and become softer. Another short pasta shape may need a different simmer time or more water, so check its texture as it cooks.

For a version without the broccoli-centered presentation, try this creamy stovetop mac and cheese.

Storing and Reheating

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk or water to loosen the sauce. Avoid a hard boil. Freezing is not preferred because the shells can soften and the dairy-based sauce may separate after thawing.

Nutrition

Approximate nutrition per main-dish serving, based on 4 servings: 365 calories, 19g protein, 11g fat, and 49g carbohydrates. Per 100g of finished pasta: approximately 120 calories, 6g protein, 4g fat, and 16g carbohydrates. Values are estimates; brands, broccoli quantity, and the amount of liquid remaining will affect them.