Stovetop Mac 'N' Cheese
with Broccoli and Crispy Pancetta
Mac ’n’ cheese is the perfect example of a timeless, can’t-go-wrong recipe. So how do you take it to the next level? With broccoli, pancetta, and a trio of cheeses. The veg brings the nutritious deliciousness that you know you need, while the meat weaves bursts of porky, salty flavor throughout. When you toss them with fusilli pasta and a luxuriant, creamy sauce, the results are classic enough to please the pickiest eaters but with enough razzle-dazzle to satisfy anyone craving a little more sophistication.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
16 ounce
Broccoli Florets
12 ounce
Fusilli Pasta
(Contains Wheat)
8 ounce
Pancetta
2 tablespoon
Flour
(Contains Wheat)
13.5 ounce
Milk
(Contains Milk)
2 unit
Chicken Stock Concentrate
1 ounce
Cream Cheese
(Contains Milk)
1 cup
Italian Cheese Blend
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions, separating greens and whites. Cut any large broccoli florets into bite-sized pieces, then place in a large, microwave-safe bowl with a big splash of water. Cover with plastic wrap; poke a few holes in wrap.
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain thoroughly.
Add pancetta to a large pan and place over medium-high heat. Cook, stirring often, until almost crisp, 5-7 minutes. Add scallion whites and cook until softened, about 1 minute more. Remove both ingredients from pan with a slotted spoon, keeping as much oil in pan as possible.
Microwave broccoli in bowl on high heat until tender, about 5 minutes (microwaves vary). Drain thoroughly. Meanwhile, melt 2 TBSP butter in pan used for pancetta over medium heat. Add flour and stir constantly until it loses its raw smell, about 2 minutes. Slowly pour in milk, whisking to combine.
Stir stock concentrates and ¼ cup pasta cooking water into pan. Let sauce simmer until thickened, 2-3 minutes. Remove pan from heat and stir in cream cheese and Italian cheese. Season with salt and pepper and set aside. Place fusilli, pancetta mixture, broccoli, and 1 TBSP butter in pot used to cook pasta. Add sauce, stirring to coat.
Return pot to low heat. Stir fusilli mixture until warmed through and butter melts, 1-2 minutes. (TIP: Add more pasta cooking water if sauce seems dry.) Season with salt and pepper. Divide between plates and sprinkle with Parmesan and reserved scallion greens.
