One-Pot Creamy Broccoli Mac and Cheese Pasta
One-Pot Creamy Broccoli Mac and Cheese Pasta
Ingredients
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/2 cup yellow onion, minced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 pound medium shell pasta
- 1/2 cup heavy cream
- 1 tablespoon Mrs. Dash Garlic & Herb seasoning, or to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups broccoli florets, chopped
- 1/2 cup carrots, shredded
- 1 teaspoon chicken bouillon paste
- 1/2 teaspoon fresh black pepper, or to taste
Instructions
- 1
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 1 min
- 2
Add the minced yellow onion and garlic to the pot. Sauté for 3-4 minutes, or until fragrant and softened.
⏱️ 4 min
- 3
Pour in the chicken stock and bring it to a simmer.
⏱️ 2 min
- 4
Add the medium shell pasta to the simmering stock. Stir well to ensure the pasta is submerged. Cook according to package directions, or until al dente, stirring occasionally to prevent sticking. This usually takes about 8-10 minutes.
⏱️ 9 min
- 5
Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and Mrs. Dash Garlic & Herb seasoning.
⏱️ 1 min
- 6
Add the shredded cheddar cheese and Monterey Jack cheese to the pot. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Keeping the heat low helps prevent the cheese from clumping.
⏱️ 3 min
- 7
Toss in the chopped broccoli florets and shredded carrots. Stir to combine and allow them to heat through for about 1-2 minutes.
⏱️ 2 min
- 8
Stir in the chicken bouillon paste and fresh black pepper. Mix everything together until well combined and the vegetables are tender-crisp.
⏱️ 2 min
- 9
Serve immediately and enjoy your creamy one-pot mac and cheese with broccoli!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Broccoli Mac and Cheese Pasta
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/2 cup yellow onion, minced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 pound medium shell pasta
- 1/2 cup heavy cream
- 1 tablespoon Mrs. Dash Garlic & Herb seasoning, or to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups broccoli florets, chopped
- 1/2 cup carrots, shredded
- 1 teaspoon chicken bouillon paste
- 1/2 teaspoon fresh black pepper, or to taste
Instructions
- 1
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 1 min - 2
Add the minced yellow onion and garlic to the pot. Sauté for 3-4 minutes, or until fragrant and softened.
⏱️ 4 min - 3
Pour in the chicken stock and bring it to a simmer.
⏱️ 2 min - 4
Add the medium shell pasta to the simmering stock. Stir well to ensure the pasta is submerged. Cook according to package directions, or until al dente, stirring occasionally to prevent sticking. This usually takes about 8-10 minutes.
⏱️ 9 min - 5
Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and Mrs. Dash Garlic & Herb seasoning.
⏱️ 1 min - 6
Add the shredded cheddar cheese and Monterey Jack cheese to the pot. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Keeping the heat low helps prevent the cheese from clumping.
⏱️ 3 min - 7
Toss in the chopped broccoli florets and shredded carrots. Stir to combine and allow them to heat through for about 1-2 minutes.
⏱️ 2 min - 8
Stir in the chicken bouillon paste and fresh black pepper. Mix everything together until well combined and the vegetables are tender-crisp.
⏱️ 2 min - 9
Serve immediately and enjoy your creamy one-pot mac and cheese with broccoli!
⏱️ 1 min