A creamy one-pot pasta dish with tender broccoli and a rich cheese sauce for a comforting yet wholesome meal.
Ingredients
Scale
8 oz elbow macaroni (225 g)
3 cups broccoli florets (300 g)
2 cups low-sodium broth (480 ml)
1 cup milk (240 ml)
1 tablespoon olive oil or butter (15 ml)
2 cloves garlic (10 g), minced
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
1 cup shredded cheddar cheese (110 g)
1/2 cup mozzarella cheese (55 g)
1/4 cup Parmesan cheese (25 g)
1 teaspoon Dijon mustard (5 ml)
Instructions
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Sauté garlic in olive oil in a large pot.
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Add pasta, broth, milk, salt, and pepper; cook about 8 minutes.
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Stir in broccoli and cook 4–5 minutes until tender.
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Reduce heat and add cheeses and mustard, stirring until creamy.
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Let rest a few minutes before serving.