Description
The ultimate comfort food hack that gives you creamy, cheesy pasta AND your veggies in just ONE pot. Your dishwasher will thank you.
Ingredients
Scale
- 16 oz (450g) elbow macaroni or short pasta of choice
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) whole milk
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced (about 1 cup)
- 2 cups (200g) broccoli florets, cut into small pieces
- 1 cup (150g) frozen peas
- 2½ cups (300g) shredded cheese blend (sharp cheddar, Monterey Jack, and Gruyère)
- ¼ cup (25g) grated Parmesan cheese
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add butter and let it melt completely.
- Add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add diced red bell pepper and broccoli florets. Sauté for 2-3 minutes until slightly softened.
- Pour in vegetable broth and milk. Add mustard powder, cayenne (if using), salt, and black pepper. Bring to a gentle boil.
- Add dry pasta, stir well, and reduce heat to medium-low. Simmer uncovered for 8-10 minutes, stirring frequently to prevent sticking.
- When pasta is almost tender, add frozen peas and continue cooking until pasta is al dente and most liquid is absorbed.
- Remove pot from heat. Add shredded cheese blend and Parmesan gradually, stirring constantly until fully melted and sauce is smooth.
- Taste and adjust seasonings. Serve immediately garnished with fresh parsley.