better for you one pot broccoli cheddar mac and cheese
Sneak some extra veggies onto your plate with a tip toeing portion of zucchini stirred into this creamy, cheesy stovetop 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.
Notes
*Pasta recommendations: Elbow pasta is traditional, but orecchiette, ziti, or that curly pasta I always forget the name of work great.
*To store: Leftovers store well covered in the fridge for up to 3 days. You may need to add more water before reheating to loosen up the sauce.
*Coconut substitute: Use an equal amount of heavy cream or whole milk.