One-Pot Broccoli Mac and Cheese by Bebekitchen6

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup onion, minced
• 2 cloves garlic, minced
• 450g (1 lb) elbow macaroni
• 4 cup chicken stock
• 1 cup heavy cream
• 3 cup cheddar cheese, shredded
• 2 cup broccoli florets
• 1/2 cup carrots, diced
• 1 tsp garlic and herb seasoning
• 1 tsp chicken bouillon
• 1/2 tsp fresh black pepper

Instructions

1. Heat butter and oil in a large pot over medium heat, then sauté minced onions and garlic until fragrant, about 3 minutes.
2. Add elbow macaroni and chicken stock to the pot, bring to a boil, and cook until pasta is al dente, about 8-10 minutes.
3. Pour in heavy cream and garlic and herb seasoning, stirring to combine.
4. Reduce heat to low and stir in the shredded cheddar cheese until smooth and melted, ensuring the sauce remains creamy.
5. Fold in the broccoli and carrots, simmering for 3-5 minutes until the vegetables are tender-crisp.
6. Stir in the chicken bouillon and black pepper, adjusting seasoning to taste before serving.