This stovetop 15 Minute Broccoli Mac and Cheese is made with just 1 pot and only 3 ingredients. Grab your pasta, Velveeta cheese and broccoli and make this easy creamy homemade mac and cheese recipe for dinner soon! Kids will love how delicious it tastes! And adults will love how simple it is to make!
You guys, you’re going to love this Broccoli Mac and Cheese. It’s an easy one pot, three ingredient, 15 minute meal with tender pasta in a creamy Velveeta cheese sauce and plenty of fresh broccoli. It’s absolutely delicious and one of my favorite cheesy pasta dishes.
1 pot – Seriously.
3 ingredients – Noodles, cheese and broccoli. Boom, easy.
15 minutes – A real 15 minute meal. Not 15 minutes plus prep time. You might even finish in 13 minutes!
How to make vegetable broth with broccoli leaves – learn how to cook with broccoli leaves! This is a healthy, easy recipe that you can use in soups, casseroles, slow cooker, rice dishes, and more. Broccoli leaves and stems are filled with health benefits, so make sure to use them!
What the heck do I do with broccoli leaves?
Short answer – make this vegetable broth and eat them!
CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese takeout restaurant! Your entire family is going to love how delicious this is, and you’re going to love how simple it is to make!
When I get Chinese takeout I usually order:
Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli Lo Mein with Added Broccoli
Easy One Pot Broccoli Pasta recipe that the entire family is going to love! It’s quick to make, you only need 15 minutes! This is a healthy simple dish made with olive oil and Parmesan cheese, only 248 calories a serving.
Quick Broccoli Pasta
This is a one pot meal that takes 15 minutes TOTAL to make. That means that it’s a favorite of my family to eat on those busy weeknights where it feels like noone has enough time to make a healthy meal.
The only cooking you’ll be doing is boiling the pasta. Everything else is added into the pot at the very end. In just 15 minutes, you’ll be serving a beautiful spaghetti meal to your family that looks like it took much longer!
Baked Broccoli and Cheese Sticks recipe is easy to make and only uses 5 ingredients. This delicious snack food is perfect to serve as a party appetizer or snack! Your kids are going to love these easy cheesy broccoli bites!
Baked Broccoli Cheese Recipe
Do you love broccoli? Me too! These Baked Broccoli Cheddar Cheese Sticks are a great snack for broccoli lovers, perfect to serve as a appetizer for a party or as a afternoon snack. With our broccoli almost ready to be picked in the garden, I predict there’s going to be many Baked Broccoli and Cheese Sticks in my near future!
You only need a few ingredients for this recipe, the sticks are super cheesy, they’re packed with 3 cups of fresh broccoli – what’s more to say? They’re perfect!
What else is perfect? The combo of broccoli and cheddar cheese! I love these 2 ingredients for dinner! So it’s no surprise that when you mix broccoli and cheese together they make delicious cheesy snack sticks!
Easy recipe for SLOW COOKER Broccoli Cheese and Potato Soup! This family favorite soup is cooked on high in the crockpot for 4 hours!
Slow Cooker Potato Soup
The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.
Easy Cheesy Scalloped Potatoes with mushroom soup recipe. This baked casserole is so creamy because of the cream of mushroom soup we use. This is a classic side dish recipe for Thanksgiving!
Cheesy Scalloped Potatoes
First thing, these Cheesy Scalloped Potatoes are:
Creamy
Cheesy
Easy to Make (hey cream of mushroom soup!)
Family Friendly – Kids and Adults will both love them!
So they’re kinda the best!
We’ll be having our first Friendsgiving dinner this Friday and I’m so excited to see friends and eat all their yummy casseroles, side dishes and dessert. I’m also pretty excited to share this Cheesy Scalloped Potatoes casserole with them (and you!) as it’s a family favorite!
To me holidays are all about side dishes. I absolutely love them! Sure, during the holidays turkey is nice, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up! Those are my favorites!
Broccoli Cheese Casserole made with Stove Top Stuffing! This is one of my family’s favorite Stove Top Stuffing Recipes to make! This is an easy dish made with frozen vegetables, cream of chicken soup, rice and Velveeta cheese! It’s one of my favorite meals to enjoy with leftover Thanksgiving stuffing!
This Broccoli Spaghetti Pasta recipe is great because it’s easy, full of flavor and healthy with vegetables!
Did you guys like yesterday’s post full of beautiful heads of broccoli fresh from our rooftop? Then I guess you wouldn’t be surprised to see a broccoli recipe posted today!
Broccoli Spaghetti Recipe
This Broccoli Spaghetti Pasta hits all the right spots for dinner. It’s quick. It’s easy. It’s fresh. It’s full of flavor. Not only is there broccoli in here but we also add in our favorite sugar snap peas. The peas aren’t cooked so they supply a nice crunch which screams Summer! The broccoli is simmered in chicken broth and then it’s added to the pasta to just coat everything in flavor.
INSTANT Mashed Potatoes Cheesy Broccoli Casserole is a comfort food recipe that will have your entire family begging for more! It uses Instant Mashed Potatoes so it’s easy to make. It’s the perfect side dish for the holidays because it’s cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.
Before we know it the holidays will be here and we’ll be planning our dinner menu with friends and family. I wanted to share with you one of my favorite holiday casserole dishes that I think you’ll like because it’s super easy to make and is pure comfort food. The casserole only has 4 ingredients: mashed potatoes, broccoli, cheese and crackers.
Who doesn’t love those ingredients? I was serious when I said this was comfort food. It only takes 5 minutes to prepare, 25 minutes to bake. What you’re left with is a cheesy delicious casserole that will make everyone at the dinner table happy, including you because it hardly took any work to make!
The dish is easy to make as it’s just 4 level steps. First you spread out the mashed potatoes. Next comes the broccoli on top. Then sprinkle your cheese. Finally, add your crumbled up crackers.
Crustless Quiche with Broccoli and Cheese is a easy dinner recipe your family is going to love. Instead of the traditional pie crust, you use kale to line the bottom of the casserole dish. Sprinkled mozzarella cheese on top makes it extremely cheesy! It’s the perfect way to sneak in veggies!
“This is one of the best meals you ever made” said my husband Matthew eating this quiche while eyeing up the last piece in the casserole dish. I thought I’d post this first because if my meat loving husband can fall in love with this Broccoli Quiche made on top of kale leaves, then I think that’s the only review I need!
Healthy Quiche
This quiche is filled with broccoli and kale. The broccoli is the main contents of the quiche while the kale acts as the pie crust. I was really craving a quiche but I didn’t have any pie crust and I wasn’t in the mood to make a homemade one so the sudden idea of using kale leaves to lie in the bottom of the casserole dish as a crust popped into my mind. I have to say this might be one of my most genius kitchen ideas to date because it worked beautifully.
Crustless Quiche Recipe
The kale turns a bit crusty while holding in all the contents of the quiche. I was worried that the wet ingredients would fall through the kale leaves but this quiche is not wet or soggy at all. The eggs bake perfectly. The cheese melts perfectly. When cutting it into slices it all holds together perfectly just like if you used a pie crust, but you didn’t and you saved yourself some calories.
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!
I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit. The omelette can be tweaked depending on the season. It needs to become best friends with your garden or farmer’s market. I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge). I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.
There’s a few keys to a perfect omelette. You need a good egg recipe. You need to have the right size pan. You need to know when’s the exact time to flip one side over. I’m here to help you with all of this.
Ready to make a life changing Vegetable Farm Omelette? Let’s go!
First, cut up your veggies. You want to cut them pretty small. If the vegetables are too big your omelette might fall apart and we don’t want that. This is about a tablespoon of tomatoes, green pepper and a handful of broccoli. If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
AMAZING Chinese Pepper Beef Cubes – this easy to make Chinese recipe is tasty and will have your family begging for it! Serve beef and vegetables over white rice for a healthy authentic Chinese meal!
Do you have a favorite Chinese dish? I’m a big fan of Chinese soups (like salted pork and cabbage), Chicken and Broccoli and I’m always down for Lo Mein. One thing I always love in my dishes is a ton of vegetables covered in that delicious Chinese sauce they always smoother them in. It doesn’t matter if it’s peppers, broccoli, carrots, water chestnuts or something else, I can’t say no to a yummy vegetable.
Right now being Winter I am craving fresh vegetables. I am missing the green pepper overload from the garden. I can’t wait to pick broccoli in the Spring. Thankfully we still have enough carrots left from Fall so I have those to survive on. Over the weekend it was freezing (literally). The wind was harsh, my knees were shaking and my gloves didn’t feel like they were doing much of anything. One thing I craved when I got home was a warm fresh meal, something that would take me out of the Winter blues.
The coldness suddenly hit last weekend. One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.
One thing that comes with the Winter is lack of fresh fruits and vegetables. For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots. Farmers markets will be closed, or only selling hearty greens. Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise. You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June. Oh and corn on the cob? If you’re in a cold location, good luck seeing it until next Summer.
So how do you get your vegetables during the Winter? Here’s what I suggest, frozen vegetables!
Today we’re going to give a makeover to our favorite childhood sandwich, The Grilled Cheese.
As a kid I would beg my Mom to make Grilled Cheese sandwiches for lunch and dinner. When I wasn’t asking her to make them, I was ordering them at the diner served alongside a big spoonful of mashed potatoes. Did you ever have grilled cheese and mashed potatoes? It’s the perfect combo, especially if there’s a bunch of gravy poured over your potatoes.
One night we were craving something different for dinner but wanted to use up some fresh broccoli we picked that was growing under the greenhouse. After a quick broccoli roast, these sandwiches were made and enjoyed… very quickly! Immediately after finishing his Matthew said “I want another!”. Me too man, me too.
I’m back with another Chinese Takeout recipe! If you haven’t noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.
Some past recipes I’ve made that are Chinese inspired:
I love it!
I also love the comments that the Chicken and Broccoli recipe gets. Nothing makes me happier seeing a new comment that someone made it for dinner and loved it. It makes my Chinese Takeout loving heart so happy!
So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list. That was General Tso’s Chicken. How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce? How do you get a hint of spice? I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right. Then finally I got it! It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more. I love this General Tso’s Chicken! Finally… you can have the takeout version at home! No wok required!
Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!
Do you love chicken and broccoli as much as I do? Goodness, I just love it. This is the chicken and broccoli recipe I love dearly and I have gotten such nice comments, emails and messages about it – I’m so glad you love it as much as I do!
I was in Chinatown a few weeks ago where I was feeling hungry after acupuncture so I ran across the street to a shop called “Excellent Dumpling House”. There I got some Chinese takeout goodies to go, along with a amazing pork dumpling. While I was waiting for my order to be done so many people came in and ordered the Chicken and Broccoli in White Sauce. My eyes rose every time someone ordered it, I had never heard of this at a Chinese restaurant. So I did what everyone else would do, I took out my phone and begun googling furiously.
In the next week, something was telling me to make this dish. I received not one, but two completely random comments and email asking me if I had a Chicken and Broccoli in White Sauce recipe. Can you believe that? First in line, then real life questions. It’s like I was meant to make this.
This is a great dish that is creamy and full of yummy vegetables (hello broccoli, sugar snap peas and carrots). It’s more rich than your usual Chicken and Broccoli due to the sauce which is made with heavy cream and Parmesan cheese.
Next time you’re in the mood for Chicken and Broccoli, give this dish a shot, I hope you enjoy!
This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night! This soup is made with broccoli, carrots and Velveeta cheese!
Broccoli Cheese Soup
Do you know how much I love this Creamy Cheese Broccoli Soup? I made it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.
Broccoli Cheese Soup Ingredients:
You will need:
butter
broccoli (frozen or fresh)
carrots
corn
chicken broth
Velveeta cheese
milk
heavy creamy
garlic powder
dried mustard
cornstarch
water
This soup has all the good stuff in it. There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream. The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.
Velveeta Broccoli Cheese Soup
Velveeta cheese in my opinion makes the most creamiest soups, so whenver I can cut up a loaf of Velveeta, I’m in! You will need a 8 ounce block of cheese for this recipe, to cut up and add to the soup!
This soup only takes 20 minutes to make, with a few minutes to prepare, making it a deliciou 30 minute and under dinner recipe!
With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.
I hope you enjoy this Creamy Broccoli Cheese Soup!
This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night! This soup is made with broccoli, carrots and Velveeta cheese!
Course
Soup
Cuisine
American
Keyword
broccoli cheese soup, broccoli soup
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings4
Ingredients
1/2cupbutter
4cupsfrozen or fresh broccoli florets
1cupcarrots - peeled and chopped
1cupfrozen corn
3cupschicken broth
8ouncesVelveeta cheese - cubed
1cupmilk
1cupheavy cream
1tablespoongarlic powder
1teaspoondried mustard
1/2cupcornstarch
3/4cupwater
Instructions
Melt butter. Add in broccoli, carrots, corn and chicken broth.
Bring to a simmer for 10 minutes.
Add in cubed cheese, milk and heavy cream
Stir in garlic powder and dried mustard.
Mix until cheese is completely melted (5-10 minutes).
In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
Mix for about 5 minutes on medium high heat until you reach a thickness you like.
We’ve harvested alot of broccoli this season. Every single plant produced a beautiful big head of broccoli. You guys know I love broccoli already, but do you know I love macaroni and cheese too? Macaroni and cheese is a comfort food and it holds dear memories of my father making me dinner every single day he was home from work during high school. He knew I loved that mac and cheese so he made it once a week, I was a very happy girl. Thanks Dad!
So what happens when you mix comfort food with happy harvest? You get one of my favorite broccoli dishes: Baked Broccoli Macaroni and Cheese. I love macaroni and cheese of all sorts. I’m fine with the box, I’m super fine with homemade. I’m fine with it made with cheese that comes in a foil package (Where my Velveeta fans at?), I’m super fine with a baked version. This recipe is a in between, yes it’s baked, but the inside of the dish is still soft and cheesy and gooey. It’s just perfect, the best of both worlds.
So if you like mac and cheese and you like broccoli, this dish is for you!
Boil water and cook macaroni as instructed on box. When there is 3 minutes left, add your broccoli to the boiling pot. Drain and set aside.
In a saucepan melt your butter over medium heat. Slowly add flour, dry mustard and pepper until it's smooth.
Add your milk slowly and keep stirring until it's smooth.
Add in your cheese and continue to stir until it's smooth.
Take off burner.
Add your macaroni to cheese mixture saucepan and stir until all noodles are coated.
Transfer your mixture to a baking dish. Sprinkle bread crumbs on top.
Cover and bake for 20-25 minutes, until the cheese is bubbly.
Enjoy!
We have a big bag right now full of broccoli. Every time I open it I just smile and breathe in the scent of broccoli.
For this recipe, you need 4 cups of florets. I leave mine pretty big.
For this, we’re going to cook our macaroni, then when there’s 3 minutes left we’re going to throw our broccoli in too. This means only one pot to clean. High 5.
Drain and set aside for a few minutes.
Hello cheese. I love you so much. I like to use 2 different versions of cheese for this recipe so I use good ol Velveeta and Monterey Jack.
Shred it however you want. I was lazy so I put it in my food processor.
Now we want to start to make the cheese sauce so get your butter melted.
Then add in your flour, dry mustard and pepper. You’ll want to mix quickly until it’s smooth.
Then add your water and keep stirring.
Then your beautiful cheese. This take a few minutes for it to melt, but keep stirring.
Great job, some yummy cheese sauce there.
Take your macaroni and broccoli and add to the cheese sauce.
Perfect!
Transfer to a baking dish.
You can see here it’s still pretty soupy, but this cheese is going to melt beautifully and hold it all together.
Add your bread crumbs and into the oven it goes…
And out pops out this beautiful dinner after 20 minutes!
The bread crumbs are just slightly golden brown, just how I like them.
And see how the cheese all melted together and it’s no longer too wet, instead it’s gooey and cheesy and oh my!
Serve some up. You can add some bread on the side if you’d like too. Who doesn’t like bread on the side?
Broccoli Pasta Recipe - Easy and Healthy One Pot Meal
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