One Pot Stove-Top Mac and Cheese
One Pot Stove-Top Mac and Cheese
Ingredients
- 1 pound short-cut pasta
- 1 head broccoli, chopped
- 3/4 cup canned coconut milk, or heavy cream or whole milk
- 3 ounces cream cheese, cubed
- 1 zucchini, medium, grated (about 1 cup)
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salted butter, to 2 tablespoons, optional
- as needed water, for boiling
- as needed black pepper, for topping, optional
Instructions
- 1
Fill a large pot with water and bring it to a rolling boil. Add the 1 pound of short-cut pasta and the 1 head of chopped broccoli to the boiling water. Cook according to pasta package directions until the pasta is al dente and the broccoli is tender-crisp. Drain most of the water, leaving about 1/2 cup of the starchy pasta water in the pot with the pasta and broccoli.
⏱️ 10 min
- 2
Reduce the heat to low. Add the 3/4 cup of canned coconut milk (or heavy cream or whole milk), 3 ounces of cubed cream cheese, and 1 tablespoon of Dijon mustard to the pot with the pasta and broccoli. Stir well until the cream cheese begins to melt and combine.
⏱️ 3 min
- 3
Stir in the 1 medium grated zucchini, 2 cups of shredded sharp cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Continue stirring constantly until all the cheese is completely melted and a smooth, creamy sauce forms.
⏱️ 5 min
- 4
Add the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Stir well to evenly distribute the spices throughout the mac and cheese. If desired, stir in 1 to 2 tablespoons of salted butter for extra richness.
⏱️ 2 min
- 5
Taste and adjust seasonings as needed. Serve immediately in bowls, topped with a sprinkle of black pepper, if desired.
Kitchen Tools
Nutrition Facts (per serving)
One Pot Stove-Top Mac and Cheese
- 1 pound short-cut pasta
- 1 head broccoli, chopped
- 3/4 cup canned coconut milk, or heavy cream or whole milk
- 3 ounces cream cheese, cubed
- 1 zucchini, medium, grated (about 1 cup)
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salted butter, to 2 tablespoons, optional
- as needed water, for boiling
- as needed black pepper, for topping, optional
Instructions
- 1
Fill a large pot with water and bring it to a rolling boil. Add the 1 pound of short-cut pasta and the 1 head of chopped broccoli to the boiling water. Cook according to pasta package directions until the pasta is al dente and the broccoli is tender-crisp. Drain most of the water, leaving about 1/2 cup of the starchy pasta water in the pot with the pasta and broccoli.
⏱️ 10 min - 2
Reduce the heat to low. Add the 3/4 cup of canned coconut milk (or heavy cream or whole milk), 3 ounces of cubed cream cheese, and 1 tablespoon of Dijon mustard to the pot with the pasta and broccoli. Stir well until the cream cheese begins to melt and combine.
⏱️ 3 min - 3
Stir in the 1 medium grated zucchini, 2 cups of shredded sharp cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Continue stirring constantly until all the cheese is completely melted and a smooth, creamy sauce forms.
⏱️ 5 min - 4
Add the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Stir well to evenly distribute the spices throughout the mac and cheese. If desired, stir in 1 to 2 tablespoons of salted butter for extra richness.
⏱️ 2 min - 5
Taste and adjust seasonings as needed. Serve immediately in bowls, topped with a sprinkle of black pepper, if desired.