better for you one pot broccoli cheddar mac and cheese
For my next trick, I’m going to make two shredded zucchinis disappear into a pot of cheesy macaroni. Feast your eyes!
Pretty sure I’d make a miserable magician. I’m not nearly charming enough to pull rabbits out of hats and I’d probably scream at the whole head chopped off illusion. Can you imagine, an illusionist being scared shitless by his own trick?
I’m not even sure, as a child, if we ever went to a magic show. We lived near the Ringling Circus and I probably visited once or twice – I was far too young to really remember. That’s likely the closest I got to anything in that scope of entertainment, though I wouldn’t really call them one and the same.
Channel your inner magician with this magic vanishing zucchini act as it folds into a saucy, cheesy base for this one pot mac and cheese. A lovely, hearty, but healthier 30 minute dinner that makes some slam banging leftovers. Pair it with a good roasted salmon or a bright chickpea salad to fill out your plate with all sorts of yummy crap.
Talk Less, Smile More
In this case, I have to talk less since there’s just a few steps to this dish. A good thing for you, that my maw’s gonna be largely shut.
Anyhow.
I use a box grater to shred up the zucchini. I do a pretty fine grate to ensure the zucchini leaves no chunks in the sauce. Part of the appeal is its stealth within the pool of cheese. No one will suspect its presence until it smacks you in the face with health.
For the broccoli, I diced my florets pretty fine, think about 1/2 inch. I find it distributes more evenly and cooks up nicely along with the pasta, with no deviation of expected finishing time.
Other than that? Simple from here out. Let’s fuckin’ go.
Boil water in a large pot with a big pinch of salt. I pretty much bought this pot for the sole purpose of one-pot pasta meals. It’s bomb. Pour in the pasta and cook, stirring occasionally for 5 minutes. Then, add in the grated zucchini, broccoli, and coconut milk and cook 2-4 minutes longer, until the pasta is al dente. Depending on your choice noodle, the cook time will vary a bit.
Throw in your seasonings next: butter, dijon mustard, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Stir it up, then add in the cheeses a big gawking handful at a time, stirring to melt each addition a bit before adding the next. I like this method rather than chucking it in all at once to ensure the gooeyness reaches every corner.
To serve? How about some fresh herbs like oregano, basil, or thyme. You can do breadcrumbs if you want a more hardcore mac and cheese experience. I kept my plate pretty lowkey, since lighter fare was my focus.
If you don’t love coconut milk – though I promise, it won’t taste like the tropics invaded your macaroni if you use it – heavy cream or whole milk work fine. You might be able to get away with oat milk as well. Let me know how it goes. It won’t be as creamy, however, so keep that in mind.
I love fontina or mozzarella as a compliment to the sharper cheddar. Any melty white cheese works well, or you could just use all cheddar if you like the bite. Who doesn’t like some bite every so often?
That’s what she said.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need some more cozy pasta dishes?
Rosemary Mushroom Pasta Carbonara
Smoky Roasted Red Pepper Pasta with Whipped Ricotta
No Stir Butternut Squash Orzo “Risotto” with Crispy Mushrooms
better for you one pot broccoli cheddar mac and cheese
Ingredients
- 1 lb short cut pasta
- 2 small zucchini, grated
- 2 cups broccoli florets, chopped
- 1 cup canned full-fat coconut milk
- 1 tbsp dijon mustard
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper, or to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded fontina cheese (or mozzarella)
Instructions
- Bring 5 cups of water and a big pinch of salt to a boil over high heat. Cook the pasta uncovered for 5 minutes, stirring occasionally. Stir in the zucchini, broccoli, and coconut milk. Continue to cook for 2-4 minutes longer until the pasta is al dente.
- Fold in the dijon mustard, butter, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Add in the cheese a handful at a time, stirring until it melts. If the sauce seems too thick, add water 1/2 cup at a time to reach desired consistency.
