One-Pot Broccoli Mac & Cheese

Name: One-Pot Broccoli Mac & Cheese with a Toasty Panko Topping
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Broccoli Rice; 6 ounce Cavatappi Pasta; 1 cup Cheddar Cheese; 2 tablespoon Cream Cheese; ½ cup Mozzarella Cheese; 2 unit Scallions; ¼ cup Panko Breadcrumbs; 2 unit Veggie Stock Concentrate; 1 teaspoon Garlic Powder; 2 teaspoon Dijon Mustard; 4 ounce Cream Sauce Base; 2 tablespoon Butter; Salt

with a Toasty Panko Topping

Recipe Development TeamPublished on September 15, 2021

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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…

Tags:

Veggie

•Easy Cleanup

•Easy Prep

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Broccoli Rice

6 ounce

Cavatappi Pasta

(Contains: Wheat)

1 cup

Cheddar Cheese

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

2 unit

Scallions

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

4 ounce

Cream Sauce Base

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Nutrition Values

/ per serving

Calories990 kcal

Fat55 g

Saturated Fat33 g

Carbohydrate93 g

Sugar11 g

Dietary Fiber7 g

Protein35 g

Cholesterol160 mg

Sodium1440 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Small Bowl

Instructions

• 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.