Creamy Stovetop Mac and Cheese with Broccoli and Crispy Pancetta

This stovetop mac and cheese takes the classic comfort food to new heights with the addition of tender broccoli and crispy pancetta. The creamy sauce, made with a blend of Italian cheeses, coats every twist of fusilli pasta, while the pancetta adds a salty, savory crunch. It’s a satisfying meal that feels both indulgent and wholesome.

Perfect for a weeknight dinner, this recipe comes together in about 35 minutes. The broccoli adds a pop of color and nutrition and the trio of cheeses-cream cheese, Italian blend and Parmesan-creates a luxuriously rich sauce. Serve it straight from the pot for a cozy, crowd-pleasing dish.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

8 ounce PancettaView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice the scallions, separating the white and green parts. Cut any large broccoli florets into bite-sized pieces. Place the broccoli in a large microwave-safe bowl with a splash of water, cover with plastic wrap and poke a few holes in the wrap.
2. Once the water is boiling, add the fusilli and cook until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta thoroughly.
3. Add the pancetta to a large skillet over medium-high heat. Cook, stirring often, until almost crisp, 5-7 minutes. Add the scallion whites and cook until softened, about 1 minute more. Use a slotted spoon to transfer the pancetta and scallion whites to a plate, leaving as much fat in the pan as possible.
4. Microwave the broccoli on high until tender, about 5 minutes (microwaves vary). Drain well. Meanwhile, melt 2 tablespoons of butter in the same skillet over medium heat. Add the flour and stir constantly until it loses its raw smell, about 2 minutes. Slowly pour in the milk, whisking constantly to combine.
5. Stir in the chicken stock concentrate and 1/4 cup of the reserved pasta water. Let the sauce simmer until thickened, 2-3 minutes. Remove from heat and stir in the cream cheese and Italian cheese blend. Season with salt and pepper to taste.
6. In the pot used to cook the pasta, combine the drained fusilli, pancetta mixture, broccoli and the remaining 1 tablespoon of butter. Pour the cheese sauce over the top and stir to coat everything evenly. Return the pot to low heat and cook, stirring, until warmed through and the butter melts, 1-2 minutes. If the sauce seems dry, add more pasta cooking water, a tablespoon at a time. Season with additional salt and pepper if needed. Divide among plates and sprinkle with Parmesan and reserved scallion greens.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, shells or rotini works well. Adjust cooking time according to package directions.

Can I make this ahead of time?

This dish is best served fresh, but you can prepare the components (cook pasta, crisp pancetta, steam broccoli) ahead and assemble when ready to serve. Reheat gently with a splash of milk.

Can I substitute the pancetta?

Bacon or diced ham are good substitutes. If using bacon, cook until crisp and drain excess fat.