Name: One-Pot Roasted Broccoli Cheddar Mac and Cheese (Standard)
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Dried elbow macaroni; 4 cups Water; 1 lb Broccoli florets, chopped small; 2 tbsp Unsalted butter; 2 cups Mild cheddar cheese, shredded

Recipe tier

A straightforward weeknight pasta featuring pan-roasted broccoli and a creamy cheddar emulsion bound by concentrated pasta water.

Total 25 min

Serves 4 servings

Steps 4

Ingredients 5

Soundtrack the cook

Soul kitchen · 40 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 7m Cook 18m Plate 5m Reset 10m

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Base
12 oz 340 g Dried elbow macaroni
4 cups 950 mL Water
1 lb 450 g Broccoli florets, chopped small
2 tbsp 28 g Unsalted butter
2 cups 225 g Mild cheddar cheese, shredded

Equipment

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Instructions

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In a wide pot or deep skillet, bring water to a boil, add macaroni and broccoli, and cook, stirring frequently, until pasta is al dente and broccoli is tender, about 8-10 minutes.
Drain pasta and broccoli, reserving exactly 1 cup of the cloudy, starchy cooking liquid.
Return the pot to low heat, melt the butter, and add the reserved pasta water, stirring until it begins to shimmer.
Remove from heat, fold in the cheddar cheese in three batches until smooth, then return the pasta and broccoli to the pot and toss vigorously until the sauce clings to the noodles.