One Pot Veggie & Pesto Mac & Cheese
 
 
Author:
Ingredients
  • 1 (500g) package of small shaped pasta - I used fiorfiore lumanconi
  • 2 cups chopped broccoli (raw or frozen)
  • 4½ cups water
  • 1¼ cups milk (2% or whole)
  • ½ cup plain Greek yogurt
  • 2 cups shredded marble or sharp cheddar cheese
  • ½ cup freshly grated Parmigiano- Regianno cheese
  • 1 teaspoon garlic powder
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons salted butter
  • 2 heaping tablespoons tomato pesto
  • 1 large handful of baby spinach
  • Sea salt and black pepper to taste
Instructions
  1. In a large pot, bring 4½ cups of water to a boil over high heat with 1 heaping teaspoon of sea salt. Add in the pasta, and broccoli.
  2. Cook & stir over medium high heat for 8 -9 minutes. The water will start to absorb into the pasta. Stir in the milk, yogurt and continue cooking until the pasta is al dente, about 5 minutes.
  3. Add the two cheeses, garlic powder, nutmeg, paprika, cayenne, salted butter, tomato pesto, spinach and stir until creamy. Remove from the heat. Season with salt and pepper to taste. Feel free to add a bit more milk if the sauce starts to thicken too much. Best if served from stovetop to table asap. Enjoy!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2024/04/01/one-pot-veggie-pesto-mac-cheese/