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.
