Creamy Mac n’ Cheese

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.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Set aside 1 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.

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. Halve the lemon. Add the juice from the lemon, 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.

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.

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.

Rinse the large nonstick skillet and place over medium-high heat with 1 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add 2 tbsp 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!