One-Pot Broccoli Mac and Cheese

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One-Pot Broccoli Mac and Cheese
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Skip the the roux and the extra pan. Thickened with cornstarch, this cozy one-pot broccoli mac and cheese recipe comes together in just 35 minutes.

Having this broccoli mac and cheese recipe in your back pocket means a comforting weeknight dinner is never far from reach. The fact that you can make the entire dish in a single large pot only makes it more enticing. The trick to making homemade mac and cheese a one-pot affair comes down to technique. Unlike most other pasta dishes, you’ll want to be really exact about the amount of water and salt you use here. As the pasta water reduces, it forms the base of the sauce, no draining required.

The cornstarch binds to the fats in the cheese sauce, preventing it from breaking while allowing it to thicken and mimic the luscious texture of classic macaroni and cheese—without the fuss of whisking milk into toasted all-purpose flour and butter. TL;DR: There’s no need to worry about a lumpy sauce. A combination of Monterey Jack and sharp cheddar cheeses gives the sauce balance: the latter brings a sharp, salty flavor, while the former lends a creamy, perfectly melty texture.

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