One-Pot Healthy Broccoli Mac and Cheese – Creamy Comfort in a Single Pan

There’s something undeniably cozy about a bowl of creamy, cheesy mac and cheese. It’s the kind of comfort food that feels like a warm hug after a long day. But what if you could make that same creamy indulgence just a little lighter, a little fresher — and all in one pot? This One-Pot Healthy Broccoli Mac and Cheese is the answer. It’s everything you love about classic mac and cheese — gooey cheese, tender pasta, and satisfying creaminess — but with a healthy twist and a fresh burst of green from broccoli.

This recipe was born out of busy weeknights when time is short, dishes are the last thing you want to tackle, and you still crave something homemade and nourishing. The beauty of this dish lies in its simplicity: everything — the pasta, the sauce, and even the broccoli — cooks together in one pot. That means fewer dishes, faster cleanup, and maximum flavor.

Imagine stirring together tender shells coated in a velvety cheese sauce that clings to every curve, while bright green broccoli adds freshness and texture. The subtle garlic aroma fills your kitchen, and the first bite gives you that creamy, cheesy satisfaction without the heavy guilt. Let’s dive into how to make it.

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Ingredients:

• 8 oz (about 2 cups) whole wheat pasta shells or elbows
• 3 cups fresh broccoli florets, chopped small
• 1 ½ cups low-fat milk
• ½ cup plain Greek yogurt
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 tablespoon whole wheat flour (for thickening)
• ½ teaspoon Dijon mustard (optional for flavor depth)
• Salt and pepper to taste
• Pinch of paprika or crushed red pepper (optional for heat)

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Instructions:

1. Boil the Pasta: In a large pot, bring lightly salted water to a boil. Add the pasta and cook for about 5 minutes. You’ll want it just slightly undercooked since it will continue cooking later with the sauce.
2. Add the Broccoli: Add the chopped broccoli florets directly into the pot with the pasta. Cook together for another 2–3 minutes until the broccoli turns bright green and just tender.
3. Drain and Set Aside: Drain the pasta and broccoli, then set aside in a bowl.
4. Make the Roux: In the same pot, melt the butter (or heat the olive oil) over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and stir continuously for about 1 minute to create a light roux.
5. Add Milk and Yogurt: Slowly pour in the milk, whisking constantly to prevent lumps. Let it thicken for 2–3 minutes, then stir in the Greek yogurt for a creamy, tangy base.
6. Add Cheese: Lower the heat and stir in the cheddar and Parmesan cheese until melted and smooth. If the sauce feels too thick, splash in a bit more milk until it reaches your preferred consistency.
7. Combine Everything: Add the cooked pasta and broccoli back into the pot. Stir well until every piece is coated in creamy cheese sauce. Season with salt, pepper, and Dijon mustard.
8. Finish & Serve: Let the mixture simmer on low for another 1–2 minutes. Sprinkle with paprika or red pepper flakes for an extra touch of flavor. Serve warm and enjoy that cozy, healthy comfort.

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Tips & Tricks

• Use freshly shredded cheese instead of pre-shredded — it melts more smoothly and gives a richer texture.
• Don’t overcook the broccoli; keeping it slightly crisp maintains both nutrients and color.
• For an even creamier result, add a spoonful of cream cheese when melting the sauce.
• If you like a baked version, sprinkle breadcrumbs on top and broil for 2–3 minutes until golden.

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Variations

• Protein Boost: Stir in cooked chicken, turkey, or chickpeas for extra protein.
• Vegan Option: Swap cheese for nutritional yeast and Greek yogurt for cashew cream.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce to the cheese sauce.
• Kid-Friendly: Use smaller pasta shapes like mini shells or macaroni and extra cheddar for an ultra-gooey version.

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Serving Suggestions

Serve this mac and cheese warm from the pot with a sprinkle of cracked black pepper and a simple side salad. It pairs beautifully with roasted vegetables, grilled chicken, or even garlic bread. For lunch prep, portion it into containers and reheat with a splash of milk to bring back the creaminess.

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Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave with a splash of milk or broth to restore creaminess. This dish also freezes well for up to 2 months.

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FAQ

Can I use frozen broccoli?
Yes! Simply thaw and drain before adding it to the pasta during the last 2 minutes of cooking.

Can I use other cheese types?
Absolutely. Monterey Jack, mozzarella, or gouda all melt beautifully.

Is Greek yogurt necessary?
It adds creaminess without heavy cream, but you can substitute light sour cream if needed.

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History / Fun Facts

Mac and cheese has deep roots in American comfort cuisine, dating back to the late 1700s. Thomas Jefferson is often credited with popularizing it after discovering pasta and Parmesan in Europe. Broccoli, on the other hand, didn’t make its way into mac and cheese until much later, when home cooks sought ways to sneak more greens into family meals — making this “healthy twist” a modern comfort food classic.