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One-Pot Mac & Cheese (Broccoli & Shrimp)

One Pot Mac & Cheese (Broccoli & Shrimp) Recipe

When the mac & cheese is just cooked, the cheese sauce will be slightly soupy but it will thicken up gradually and maintain at a creamier texture within 15 minutes. Leftovers can be kept for one day in the fridge, and warmed up in the microwave.

Check out the step-by-step photos on the previous page.


  • 1/2 tbsp olive oil
  • 20g unsalted butter
  • 1/4 yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • 300ml low-sodium chicken stock
  • 70g macaroni
  • 8-10 shrimps (prawns) deshelled & deveined
  • 50g broccoli florets
  • 2 tbsp cheddar cheese powder
  • 200ml unsweetened milk (soy or cow’s milk)
  • dried parsley flakes & black pepper to garnish


  1. Fry aromatics. Heat olive oil and butter in a pan. Cook the onions and garlic briefly until the onions are translucent.
  2. Cook pasta, shrimp & broccoli. Add chicken stock and bring to a boil. Add macaroni and boil for 4 minutes. Add shrimps and broccoli. Cook for another 2 minutes. By this time, the pasta will absorb most of the stock. Any time the liquid dries during cooking, top up with a little more stock or water.
  3. Add milk & cheese. Reduce the heat so that it is gently bubbling. Add milk and cheese powder.  Cook for another 2 minutes, stirring regularly with a spatula so that the cheese is fully melted. Ladle to serving plates. Garnish with parsley & black pepper.
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6 comments on “One-Pot Mac & Cheese (Broccoli & Shrimp)”

  1. An ultimate comfort treat! Love the add of shrimp here :-)

  2. Love the cheesy taste in every bite

  3. Can i just use cheese slices instead of cheese powder?

  4. Can I use shredded cheese instead of cheese powder?

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