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Stovetop Mac 'N' Cheese

Stovetop Mac 'N' Cheese

with Broccoli and Crispy Pancetta

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Mac ’n’ cheese is the perfect example of a timeless, can’t-go-wrong recipe. So how do you take it to the next level? With broccoli, pancetta, and a trio of cheeses. The veg brings the nutritious deliciousness that you know you need, while the meat weaves bursts of porky, salty flavor throughout. When you toss them with fusilli pasta and a luxuriant, creamy sauce, the results are classic enough to please the pickiest eaters but with enough razzle-dazzle to satisfy anyone craving a little more sophistication.


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


16 ounce

Broccoli Florets

12 ounce

Fusilli Pasta


8 ounce


2 tablespoon



13.5 ounce



2 unit

Chicken Stock Concentrate

1 ounce

Cream Cheese


1 cup

Italian Cheese Blend


¼ cup

Parmesan Cheese


Not included in your delivery

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat40 g
Saturated Fat21 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber6 g
Protein36 g
Cholesterol100 mg
Sodium1480 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 Bowl
Large Pot
Plastic Wrap
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions, separating greens and whites. Cut any large broccoli florets into bite-sized pieces, then place in a large, microwave-safe bowl with a big splash of water. Cover with plastic wrap; poke a few holes in wrap.


Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain thoroughly.


Add pancetta to a large pan and place over medium-high heat. Cook, stirring often, until almost crisp, 5-7 minutes. Add scallion whites and cook until softened, about 1 minute more. Remove both ingredients from pan with a slotted spoon, keeping as much oil in pan as possible.


Microwave broccoli in bowl on high heat until tender, about 5 minutes (microwaves vary). Drain thoroughly. Meanwhile, melt 2 TBSP butter in pan used for pancetta over medium heat. Add flour and stir constantly until it loses its raw smell, about 2 minutes. Slowly pour in milk, whisking to combine.


Stir stock concentrates and ¼ cup pasta cooking water into pan. Let sauce simmer until thickened, 2-3 minutes. Remove pan from heat and stir in cream cheese and Italian cheese. Season with salt and pepper and set aside. Place fusilli, pancetta mixture, broccoli, and 1 TBSP butter in pot used to cook pasta. Add sauce, stirring to coat.


Return pot to low heat. Stir fusilli mixture until warmed through and butter melts, 1-2 minutes. (TIP: Add more pasta cooking water if sauce seems dry.) Season with salt and pepper. Divide between plates and sprinkle with Parmesan and reserved scallion greens.