HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Broccoli Mac & Cheese
One-Pot Broccoli Mac & Cheese

One-Pot Broccoli Mac & Cheese

with a Toasty Panko Topping

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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:VeggieEasy CleanupEasy Prep

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Broccoli Rice

6 ounce

Cavatappi Pasta


1 cup

Cheddar Cheese


2 tablespoon

Cream Cheese


½ cup

Mozzarella Cheese


2 unit


¼ cup

Panko Breadcrumbs


2 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

4 ounce

Cream Sauce Base


Not included in your delivery

2 tablespoon



Kosher Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.