One-Pot Broccoli Mac & Cheese

Name: One-Pot Broccoli Mac & Cheese with a Toasty Panko Topping
Yield: 2 servings
Ingredients: 2 Egg; 1 cup Cheddar Cheese; 6 oz Pasta; 2 tbsp Cream Cheese; 4 oz Cream Sauce Base; 1/2 cup Mozzarella Cheese; 1/4 cup Breadcrumbs; 2 unit Scallions; 2 tsp Dijon Mustard; 1 tsp Garlic Powder; 6 oz Broccoli; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with a Toasty Panko Topping

By Recipe0 System

We know how it goes: sometimes all you need is a big ol’ bowl of mac and cheese to fill you up—both your stomach and your heart. This one’s filled with cheesy and creamy goodness: cream sauce, cream cheese, cheddar, and mozzarella. Our chefs added a secret ingredient (aka Dijon mustard) for a tangy, rich flavor. Plus, this mac has a healthy dose of veg by way of broccoli rice mixed right into the same pot. Now when you tell your doctor you’ve been eating well-rounded meals, you’re not lying…

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 cup Cheddar Cheese
6 oz Pasta
2 tbsp Cream Cheese
4 oz Cream Sauce Base
1/2 cup Mozzarella Cheese
1/4 cup Breadcrumbs
2 unit Scallions
2 tsp Dijon Mustard
1 tsp Garlic Powder
6 oz Broccoli
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce (except broccoli rice).

Trim and thinly slice scallions, separating whites from greens.
2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium heat. Add panko and 1 TBSP scallion greens; toast, stirring, until panko is golden, 2-3 minutes.

Turn off heat; transfer to a small bowl. Wipe out pot.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium-high heat. Add broccoli rice, scallion whites, half the garlic powder (all for 4), and a big pinch of salt. Cook, stirring, until broccoli is tender, 2-3 minutes.

Add cream sauce base, stock concentrates, and ½ cup reserved pasta cooking water (¾ cup for 4); bring to a simmer.

Stir in mustard, cream cheese, cheddar, and mozzarella. Cook, stirring occasionally, until cheeses melt and sauce is thick and creamy, 1-2 minutes.

Add drained cavatappi; stir until pasta is thoroughly coated in sauce. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Remove from heat.
4

Divide mac and cheese between bowls. Garnish with toasted panko and remaining scallion greens. Serve.

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