One-Pot Broccoli Mac & Cheese
with a Toasty Panko Topping
- Milk
- Wheat
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…
Ingredients
2 unit
Veggie Stock Concentrate
1 cup
Cheddar Cheese
(Contains: Milk)
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
6 ounce
Broccoli Rice
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide mac and cheese between bowls. Garnish with toasted panko and remaining scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, cheesy goodness, though some found the mustard flavor too strong.
- Ease of prep: Customers praised how quick and easy this one-pot meal was to prepare.
- Suggestions: Consider using broccoli florets instead of riced broccoli for better texture and flavor.
- Leftovers: Reheats well, with some saying it tasted even better the next day.
- Portions: Very filling; some found it made enough for multiple meals.
- Additions: Try adding chicken, bacon, or extra vegetables to make it a more complete meal.
Reviews from our home cooks
I really enjoyed this, with the texture and flavor the broccoli rice added. Cheese was a good consistency as well. Felt very filling, didn't miss the lack of meat or a side. I used an additional pot for the pasta to save time, I feel like this would have taken forever if I was really dedicated to the "one pan" method on the label.
Great dish. Loved loved that it was one pot. So simple-"broccoli rice" was so convenient. Just a perfect recipe for fall or winter. The only criticism is that I thought the dijon flavor was slightly overpowering. If I had the opportunity to order again I would maybe put in only half the packet. Or a different seasoning instead of dijon could be nice as well.
This was SO fun to make because it is WAY easier than my own oven-baked mac & cheese!! We've never had mac & cheese with broccoli rice so this was a nice change. Loved the scallions and bread crumbs on top. Very tasty!
Super delicious. The broccoli pieces add a great balance to the richness of the cheese and the inclusion of dijon mustard surprised me, until I took a bite and realized it adds so much depth to the flavor and works really well. Can't go wrong with this one except for lactose intolerant people lol.
My daughter and son-in-law make a lot of Mac and Cheese dishes. They really like the addition of the shredded broccoli and the crispy panko topping. I've since used the panko topping tip with other casseroles that needed a little "crunch".
The one pot broccoli Mac and Cheese was extremely rich. Delicious, but because it was so rich, we were able make 5 portions from the one recipe.
This was delicious! I hadn't ever thought of using broccoli rice in Mac and cheese instead of chopped broccoli and it's a hack for sure. So good. And it's super easy to add a protein to this veggie option. We added leftover shredded rotisserie chicken and it was perfect!
I will add this every time it is available. Some of the best mac and cheese ever and the broccoli added the right amount of "healthy" to make me feel good about eating it.
So good but way too many calories for a single meal. I would love if this recipe was 50% mac and cheese and the other 50% roasted broccoli. Tasted really good, but I felt unhealthy eating this and did not want to eat a whole serving at once.
Good recipe. Just a little plain. I do like the toasted panko - it gives it a nice crunch. I feel like some spice (jalapenos) or ground meat would help it along. Overall, would order again and modify to our taste.
