I love this recipe because it’s simple, wholesome, and incredibly satisfying. Everything cooks together in one pot, and I don’t need to make a separate cheese sauce. The Greek yogurt adds a subtle tang and extra creaminess, while the sharp cheddar delivers bold, cheesy flavor. It’s a family-friendly meal that I can throw together quickly on a weeknight, and it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
whole milk
water or broth (I like using broth for more flavor)
pasta of choice
broccoli, finely chopped
shredded extra sharp cheddar cheese
plain Greek-style yogurt
butter or ghee (optional)
Directions
I bring the milk and water or broth to a boil in a large pot.
Once boiling, I add the pasta and reduce the heat to a simmer. I cook the pasta for about 10 minutes, stirring occasionally.
After 10 minutes, I stir in the chopped broccoli and let it cook for another 2–3 minutes, until the pasta and broccoli are perfectly tender.
I remove the pot from the heat and stir in the shredded cheddar cheese, Greek yogurt, and butter or ghee if using. I mix until everything is smooth and melty.
I serve it hot, right out of the pot — creamy, cheesy, and delicious.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Protein Boost: I sometimes stir in shredded rotisserie chicken, tuna, or white beans for extra protein.
Different Cheeses: I’ve used Monterey Jack, mozzarella, or a mix of cheeses when I’m low on cheddar.
Gluten-Free: I swap in gluten-free pasta without changing anything else.
Hidden Veggies: If I want to sneak in more veggies, I blend some steamed cauliflower into the sauce.
Spice It Up: A pinch of cayenne or a little Dijon mustard adds a subtle kick and depth to the cheese flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat:
Microwave: I reheat individual portions in the microwave for about 1–2 minutes, adding a splash of milk if needed to bring back the creaminess.
Stovetop: I reheat gently in a pot over low heat, stirring often.
FAQs
Can I use frozen broccoli?
Yes, I use frozen broccoli often. I just thaw it slightly before adding it in and cook it for the same 2–3 minutes with the pasta.
What’s the best pasta to use?
I usually go for elbow macaroni or shells because they hold the sauce well, but any short pasta like rotini or penne works great.
Can I make this dairy-free?
Yes, I’ve made it with dairy-free milk, cheese, and yogurt alternatives. The texture stays creamy, and the flavor is still great.
Is this mac and cheese good for meal prep?
Definitely. I often make a batch ahead of time and portion it out for lunch. It reheats well and stays creamy with a little added liquid.
How do I keep the cheese from clumping?
I make sure the pot is off the heat before stirring in the cheese and yogurt. Stirring it in gradually helps it melt smoothly into the sauce.
Conclusion
This One Pot Healthy Broccoli Mac and Cheese is everything I want in a quick, comforting meal. It’s rich, creamy, and full of flavor — and it sneaks in a good amount of veggies, too. Whether I’m cooking for myself or feeding the whole family, this dish always comes through. It’s simple, satisfying, and guaranteed to become a regular in my recipe rotation.
This creamy, cheesy mac and cheese is made in one pot with fresh broccoli and simple ingredients for a quick, healthy dinner the whole family will love.
Ingredients
2 cups whole milk
1 ½ cups water or broth (broth recommended for more flavor)
8 oz pasta of choice
8–10 oz broccoli, finely chopped
2 cups shredded extra sharp cheddar cheese
1/4 cup plain Greek-style yogurt
1 tbsp butter or ghee (optional)
Instructions
In a large pot, bring the milk and water or broth to a boil.
Add pasta and reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally.
Stir in chopped broccoli and cook for another 2–3 minutes, until pasta and broccoli are tender.
Remove from heat. Stir in shredded cheddar, Greek yogurt, and optional butter/ghee until smooth and creamy.
Serve immediately and enjoy!
Notes
Use whole wheat, gluten-free, or chickpea pasta to suit dietary needs.
Sharp cheddar adds bold flavor — but you can mix in mozzarella or parmesan too.
Leftovers store well in the fridge for up to 3 days. Reheat with a splash of milk for creaminess.
