Description
A wholesome and creamy one-pot broccoli mac and cheese recipe that combines tender broccoli florets with sharp cheddar cheese in a comforting, easy-to-make dish. Perfect for a quick weeknight dinner, this healthy twist uses Greek yogurt to add creaminess and a subtle tang while keeping the recipe light and nutritious.
Ingredients
Scale
Dairy and Liquids
- 2 cups whole milk
- 1 ½ cups water or broth (broth recommended for more flavor)
- 1/4 cup plain Greek-style yogurt
- 1 tbsp butter or ghee (optional)
Main Ingredients
- 8 oz pasta of choice
- 8–10 oz broccoli, finely chopped
- 2 cups shredded extra sharp cheddar cheese
Instructions
- Boil Liquids: In a large pot, bring the whole milk and water or broth to a rolling boil, preparing the base liquid for cooking the pasta and broccoli.
- Cook Pasta: Add the pasta to the boiling liquid and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Broccoli: Stir in the finely chopped broccoli and continue cooking for another 2 to 3 minutes, until both the pasta and broccoli are tender but not mushy.
- Incorporate Cheese and Yogurt: Remove the pot from heat. Stir in the shredded extra sharp cheddar cheese, plain Greek yogurt, and optional butter or ghee, mixing until the cheese melts and the sauce becomes smooth and creamy.
- Serve: Serve the mac and cheese immediately for the best texture and flavor, enjoying this healthier take on the classic comfort food.
Notes
- Using broth instead of water enhances the flavor significantly.
- Finely chopping the broccoli ensures it cooks evenly within the short simmer time.
- Greek yogurt adds creaminess and a slight tang without extra fat.
- The recipe is perfect for customizing with your favorite pasta shapes.
- Optional butter or ghee adds richness; omit for a lighter dish.
- Serve immediately as the cheese sauce thickens upon standing.
