Stovetop White Cheese Macaroni and Cheese with Broccoli
Servings: 4 to 6 servings
Ingredients
- 8 oz (225 g) small pasta (use any shape you like; I used Ditalini)
- 12 oz (340 g) broccoli, cut into florets
- 2 tablespoons light olive oil
- 3 tablespoons all-purpose flour
- 1½ cups (355 ml) dairy-free “milk”, at room temperature
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (7 oz/198 g) pack GO Veggie! Lactose Free Mozzarella Shreds
- 1 (8 oz/227g) container GO Veggie! Dairy Free Classic Plain Cream Cheese
Instructions
- 1. Cook the pasta to al dente according to the package directions. When the pasta has 3 minutes left to cook, add the broccoli to the pot to cook along with the pasta. Drain the pasta and broccoli.
- 2. Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute
- 3. Add the milk, salt, and black pepper, and stir until the sauce is lump-free. Turn the heat down to medium-low, cover the pot, and bring to a simmer, stirring occasionally.
- 4. Add the mozzarella shreds and cream cheese, and whisk until the cheese is completely melted.
- 5. Stir the cheese sauce into the pasta and broccoli.
- 6. Serve.Recipe by An Edible Mosaic