baked one pot broccoli cheddar mac & cheese
For the kid in your heart. And maybe your household too I dunno.
Ingredients
- 12 oz short-cut pasta
- 4 cups water
- 4 cups broccoli, chopped about 1 inch florets
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 2 oz cream cheese, softened
- 2 cups whole milk
- 2 tsp cornstarch
- 2 cups sharp cheddar cheese, shredded
- 2 cups low-moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 425 degrees.
- Bring the water and 2 teaspoons of salt to a rolling summer. Pour in the pasta and cook according to package directions. In the final minute, add the broccoli florets and stir.
- Reduce the heat to medium-low. Stir in the dijon mustard, garlic powder, onion powder, cayenne pepper, and a big pinch of salt and pepper. Then, stir in the cream cheese and butter until both are melted.
- Remove about 1 tablespoon of the hot liquid from the pot. Whisk in the corn starch until dissolved into a slurry. Pour into the pot along with the whole milk and stir until the sauce thickens slightly. Stir in half of each cheese.
- Sprinkle the remaining cheese on top of the pasta. Bake 12-15 minutes until the cheese is melted, bubbly, and gooey. Let sit 10 minutes before scooping and serving!
Notes
*To make ahead: Complete the mac through step 4. Cover and store in the fridge for up to 2 days. When ready to bake, remove and sprinkle on the remaining cheese. Bake as directed, though you may need 5 minutes more or so of baking time to warm the noodles and sauce. If the cheese atop browns too quickly, tent with foil and continue baking.