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Stovetop Mac 'N' Cheese
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Stovetop Mac 'N' Cheese

Stovetop Mac 'N' Cheese

with Broccoli and Crispy Pancetta

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.

Allergens:
Wheat
Milk

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

Total Time35 minutes
DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Scallions

16 ounce

Broccoli Florets

12 ounce

Fusilli Pasta

(Contains Wheat)

8 ounce

Pancetta

2 tablespoon

Flour

(Contains Wheat)

13.5 ounce

Milk

(Contains Milk)

2 unit

Chicken Stock Concentrate

1 ounce

Cream Cheese

(Contains Milk)

1 cup

Italian Cheese Blend

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ 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.

Utensils

Large Bowl
Large Pot
Plastic Wrap
Strainer
Large Pan
Slotted Spoon

Instructions

Prep
1

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.

Cook Pasta
2

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.

Crispy Pancetta
3

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.

Cook Broccoli and Start Sauce
4

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.

Finish Sauce and Stir
5

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.

Finish and Serve
6

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.