Description
A creamy, velvety macaroni and cheese with crispy broccoli edges, all made in one pot for easy cleanup.
Ingredients
Scale
- 2 cups whole milk
- 1 1/2 cups water or broth
- 8 oz medium pasta (elbows, cavatappi, shells)
- 8–10 oz broccoli, finely chopped
- 2 cups shredded extra sharp cheddar
- 1/4 cup plain Greek-style yogurt
- 1 tbsp butter or ghee (optional)
Instructions
- Combine milk and water/broth in a wide, heavy pot and bring to a gentle simmer.
- Add pasta and stir to ensure noodles are submerged. Maintain a lively simmer, stirring every 2–3 minutes, cooking until almost al dente—about 8–10 minutes.
- Toss in the finely chopped broccoli about 3 minutes before the pasta is done, cooking until the broccoli is bright green and tender.
- Remove from heat and stir in cheddar a handful at a time until melted and glossy. Whisk in Greek yogurt and butter for a silky sauce.
- For crispy edges, spread the mac into the pot or an oven-safe skillet and broil for 2–4 minutes until golden. Alternatively, push portions to the edge of the pot to fry for 1–2 minutes.
Notes
Store in an airtight container in the fridge for up to 3 days. For crispy leftovers, broil or reheat in a hot oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg