One-Pot Broccoli Mac and Cheese
Ingredients
The cheese
-
12
oz
Monterey Jack, coarsely grated (about 3 cups)
-
12
oz
sharp cheddar, coarsely grated (about 3 cups)
-
2
Tbsp
cornstarch
The pasta and vegetables
-
1
lb
lumache (snail shells) or other medium shell pasta
-
1
lb
frozen broccoli florets, preferably baby (1 bag or two 10–12.6-oz. bags)
The liquid and seasonings
-
2½
cups
whole milk
-
1
tsp
English mustard powder (such as Colman’s)
-
1
Tbsp
Diamond Crystal or 2¼ tsp. Morton Kosher salt, plus more
-
1
tsp
freshly ground black pepper, plus more
Instructions
- Combine the grated Monterey Jack and sharp cheddar in a large bowl, sprinkle with cornstarch, and toss to coat.
- Boil 5 cups of water in a large pot, add the pasta, and cook until very al dente, about 7–9 minutes.
- Add the frozen broccoli florets and whole milk to the pot, bring to a boil, and cook until both pasta and broccoli are tender, about 2–3 minutes.
- Lower the heat and mix in mustard powder, salt, and pepper, then gradually add the cheese mixture while stirring until mostly melted.
- Remove from heat, adjust seasoning if needed, and let sit for 5–10 minutes to thicken before serving.
Nutrition Facts (estimated)
Servings
4–6
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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