Creamy One-Pot Broccoli Mac and Cheese with Panko Topping

Sometimes you just need a big bowl of mac and cheese to fill you up-both your stomach and your heart. This one-pot broccoli mac and cheese delivers all the creamy, cheesy goodness you crave, with a healthy dose of veggies mixed right in. The combination of cream sauce, cream cheese, cheddar and mozzarella creates an ultra-rich base, while a touch of Dijon mustard adds a tangy depth that elevates the flavor.

Best of all, everything cooks in one pot, making cleanup a breeze. We top it off with buttery panko breadcrumbs for a satisfying crunch. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this recipe is sure to become a favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Broccoli RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In the same pot, melt 1 tablespoon of butter over medium heat. Add the scallions (white and light green parts, sliced) and cook for 1 minute until fragrant.
3. Stir in the veggie stock concentrate, cream sauce base, cream cheese, Dijon mustard, garlic powder and 1 cup of water. Whisk until smooth and bring to a simmer.
4. Add the broccoli rice and cooked pasta to the pot. Stir to combine and cook for 2-3 minutes until the broccoli rice is tender.
5. Reduce heat to low. Add the cheddar cheese and mozzarella cheese, stirring until fully melted and the sauce is creamy. Season with salt and black pepper to taste.
6. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown, about 2-3 minutes.
7. Serve the mac and cheese in bowls, topped with the toasted panko breadcrumbs and sliced scallion greens.

Recipe Tips

FAQ

Can I use frozen broccoli instead of broccoli rice?

Yes, you can substitute frozen broccoli florets. Thaw and chop them into small pieces before adding to the pot.

How can I make this dish vegetarian?

This recipe is already vegetarian as written. Ensure the veggie stock concentrate is vegetarian-friendly.

Can I prepare this ahead of time?

Yes, you can assemble the mac and cheese without the panko topping and refrigerate. When ready to serve, reheat on the stovetop, then add the toasted panko.