One-Pot Mac and Cheese for Easy Weeknights

The trick to making homemade mac and cheese a one-pot affair (with minimal prep time and There’s no need to worry about a lumpy sauce.

A combination of Monterey Jack and sharp cheddar cheeses gives the sauce balance: the latter brings a sharp, salty flavor, while the former lends a creamy, perfectly melty texture. And a heap of vegetables (in this case, a wealth of broccoli) only makes it better. To make this comfort food even easier, we call for frozen broccoli florets (not chopped broccoli, which can get mushy).

What you’ll need

• Box Grater (find it on the SHOP page)

• Pyrex 4-Cup Measuring Cup

  
  

Recipe information

• Total Time

  35 minutes

• Yield

  4–6 servings

Ingredients

12 oz. Monterey Jack, coarsely grated (about 3 cups)

12 oz. sharp cheddar, coarsely grated (about 3 cups)

2 Tbsp. cornstarch

1 lb. lumache (snail shells) or other medium shell pasta

1 1-lb. bag or two 10–12.6-oz. bags frozen broccoli florets, preferably baby

2½ cups whole milk

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton Kosher salt, plus more

1 tsp. freshly ground black pepper, plus more

Preparation

1. Step 1

   Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 12 oz. sharp cheddar, coarsely grated (about 3 cups), in a large bowl with your hands. Sprinkle 2 Tbsp. cornstarch over and toss again until cheese is evenly coated. Set cheese mixture aside.

   Step 2

   Bring 5 cups water to a boil in a large Dutch oven or other heavy pot. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to keep pasta from sticking to bottom of pot, until about half of the water has been absorbed and pasta is very al dente, 7–9 minutes for most pasta shapes (about 3 minutes less than package directions).

   Step 3

   Add one 1-lb. bag or two 10–12.6-oz. bags frozen broccoli florets and 2½ cups whole milk to pot and return to a boil. Cook, stirring often, until pasta and broccoli are both tender but not mushy, 2–3 minutes. (Taste a piece of pasta to check.)

   Step 4

   1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton Kosher salt, and 1 tsp. freshly ground black pepper. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more.

   Step 5

   Remove pot from heat. Taste broccoli mac and cheese and season with more salt and pepper if needed. Let sit, stirring occasionally, until cheese sauce has thickened slightly before serving, 5–10 minutes. It is truly worth the wait!