Creamy Mac n’ Cheese with Green Chiles and Garlic Broccoli

Creamy Mac n’ Cheese

with Green Chiles and Garlic Broccoli

GET RECIPES DELIVERED
dinner

Creamy and decadent, no one will believe this mac n’ cheese has a plant-based sauce! This family friendly meal can be made with or without the green chiles, which are generally on the milder side and packed with flavor. Buttery breadcrumbs coat the top and be sure to watch these closely in the oven, it should only take a few minutes. The garlic broccoli is a head nod to a childhood favorite, and is cooked last minute and served bright green.

Comfort Foods Family Friendly High-Protein Pasta Hearty Vegetables Dinner American
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
880
FAT
27g
CARBOHYDRATES
129g
PROTEIN
40g

MAIN INGREDIENTS

  1. 12 oz pipette pasta
  2. 8 garlic cloves
  3. ¼ cup arrowroot starch
  4. 16 oz almond milk
  5. 2 lemon
  6. 2 packets dijon mustard
  7. ½ cup + 2 tbsp nutritional yeast
  8. ¼ cup + 2 tbsp vegan parmesan cheese
  9. 2 tbsp vegan butter
  10. 1 cup panko breadcrumbs
  11. ¼ cup green chiles
  12. 16 oz broccoli florets
  13. ¼ cup olive oil*
  14. Salt & pepper*
  15. *Not included
  16. **Allergens: Wheat, Tree Nuts, Soy

TOOLS

  • Large pot
  • Large nonstick skillet with a lid
  • Whisk
  • Blender
  • 8x8 baking dish

INSTRUCTIONS

1
Set the stage
Rinse and dry all produce. Place a large pot of salted water over high heat. Once boiling, add the pipette pasta, stir, and cook until tender, about 8 minutes. Drain but do not rinse. Mince the garlic.
2
Start the sauce
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Set aside 2 tsp of the garlic for Step 6. Once hot, add the remaining minced garlic and cook until slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute longer.
3
Make the cheese sauce
Slowly whisk the almond milk into the large skillet and cook for another 2 minutes, stirring frequently. It’s okay if this mixture is lumpy. Carefully transfer the sauce to a blender. Add the juice from the lemons, dijon mustard, nutritional yeast, and vegan parmesan to the blender and season with salt and pepper. Blend, taste, and adjust seasoning with salt if necessary.
4
Make the buttery breadcrumbs
Set oven to broil on high. Melt the vegan butter in a microwave or small skillet. In a small bowl, combine the melted butter, panko breadcrumbs, and a pinch of salt.
5
Put it all together
Return the cheese sauce to the large skillet and place over medium-low heat. Add as much or as little of the green chiles as you’d like to the sauce. Bring sauce to a simmer and stir in cooked pasta. Transfer mac n’ cheese to a 8x8 baking dish and top with buttery breadcrumbs. Broil until golden brown, about 3 to 5 minutes.
6
Serve it up
Rinse the large nonstick skillet and place over medium-high heat with 2 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add ¼ cup water to create steam and cover. Cook until broccoli is just tender, about 4 to 5 minutes. Scoop servings of creamy mac n’ cheese onto large plates. Serve with garlic broccoli. Dig in!