We’re starting the week off right with Monday Mac and Cheese! Growing up, mac and cheese was the frozen Stouffers kind. Looking back, I can’t believe I ever ate microwaved mac and cheese in plastic. It’s a little cringy to think about. But I will say, I do recall them being pretty good. The sides would get a little crispy, crunchy (which probably meant it was cooked too long? who knows) and the center was creamy, cheesy, and perfect. For whatever reason, I don’t remember Kraft mac and cheese being in our kitchen. I think the boys may have made it in high school. But by then I had sworn off boxed mac and cheese. Point is, I love the idea of a quick stovetop mac and cheese. But prefer mine to be homemade and with real ingredients. This solves that problem. It might not be as quick as popping a frozen meal into the microwave, but I promise, it’s so much more delicious and nutritious. I snuck in some broccoli, secretly added in zucchini (and you’d never know), while still keeping this creamy and with the best cheese sauce.
The process
Start by boiling a big pot of water on the stove. Use a pot or dutch oven that will be large enough to hold both the pasta and the broccoli. Once the water has come to a boil, add the pasta and the broccoli. Boil together until al dente, then simply stir in all the remaining ingredients, and that’s kind of it. The key is to use a touch of cream cheese and creamy dijon mustard for creaminess. But the real secret is the shredded zucchini. It helps to create the perfect amount of creamy sauce while adding a vegetable at the same time. Sounds like it’s going to be weird, but this is fully family approved. The boys didn’t even realize there was any zucchini. For the cheeses, I love using a mix of melted cheddar for flavor and Monterey jack for creaminess. Together they create that ideal cheese pull we all love so much. A little parmesan could be good too, but then you lose that “classic” mac and cheese flavor. To season it up, I like to use paprika and cayenne. Perfect combo, you don’t even know it’s in there really, but yet it adds so much to the dish. Definitely makes it better than the frozen stuff, that’s for sure. Excited to have this recipe in my back pocket. It’s pretty perfect any time of the year and everyone really loves it. Even Asher, who’s picky about adding vegetables to mac and cheese, loves this. She actually said, “the broccoli makes it better”! So there ya go! She doesn’t lie. Looking for other one pot recipes? Here are my favorites: French Onion Pasta with Crispy Prosciutto One Skillet White Chicken Chili Bake Healthier Homemade One Pot Hamburger Helper Creamy Sun-Dried Tomato Chicken Pasta Lastly, if you make this One Pot Stove-Top Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
