One-Pot Broccoli Mac and Cheese

(Yields: 6 servings; 513 kcal, 36g fat, 24g carb, 24g pro per serving)


  • 8 oz elbow macaroni
  • 14 oz chopped, frozen broccoli (steamed or cooked in the microwave)
  • 4 tbsp butter
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1/4 cup all-purpose flour
  • 2 1/2 cup milk
  • 3 cup shredded sharp cheddar cheese
  • 1 tsp salt (+ more if desired)


  1. Cook the macaroni in boiling salt water according to package directions. Add the chopped broccoli about 1 minute before the macaroni is done. Drain in a colander.
  2. n the same saucepan over medium heat, melt the butter. Stir in the mustard powder, black pepper, and flour and continue cooking, stirring, for 2 minutes.
  3. Gradually whisk the milk in to the flour mixture. Cook, stirring, until sauce is thick and bubbling.
  4. Add the cheese and continue stirring until cheese has completely melted. Add salt and add more, if desired.
  5. Add the drained macaroni and broccoli, and stir to combine.
  6. Transfer to serving dish or individual bowls.

*We recommend experimenting with other veggies like cauliflower, peas, carrots, and more!

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