Description
A cozy, creamy one-pot dish packed with veggies and comfort, perfect for weeknight dinners.
Ingredients
Scale
- 12 ounces elbow macaroni (or small shells)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups broccoli florets (or 1 cup broccoli + 1 cup frozen peas)
- 3 cups low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk (or unsweetened almond milk for dairy-free)
- 1 cup sharp cheddar, shredded
- ½ cup Gruyère or Monterey Jack, shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup baby spinach (optional)
- ¼ cup panko breadcrumbs and 1 tablespoon olive oil (optional)
Instructions
- Gather your mise en place.
- Sauté the aromatics.
- Add pasta and broth.
- Simmer, uncovered, stirring occasionally.
- Check liquid levels and milk.
- Melt in the cheese.
- Finish with greens.
- Optional crunchy topping.
- Rest and serve.
Notes
For a healthier option, add more vegetables or use whole grain pasta. Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg
Keywords: mac and cheese, vegetarian, one pot, comfort food