Smoky Broccoli-Cheddar Mac & Cheese
Broccoli, bacon, and cheddar cheese are a truly tasty trifecta and arguably one of life's greatest pleasures. What better way to showcase this triple crown than in a decadent mac & cheese? Smoky, toasted facon bits, roasted broccoli, and gooey chile con queso turn corkscrews of cavatappi pasta into a nourishing bowl of nostalgia.
Nutrition (per serving)
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INGREDIENTS
- 6 oz cavatappi pasta
- 1 broccoli crown, florets and stalk chopped
- 2 tbsp sunflower seeds
- 1 tbsp hemp seeds
- 2 tsp low-sodium tamari
- 1 tbsp liquid smoke
- 6 oz chile con queso
- 2 oz vegan cream cheese
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil. Add pasta and cook until al dente, 6 to 8 minutes. Stir in broccoli and simmer until bright green and pasta is tender, 2 to 3 minutes. Reserve ¼ cup pasta water and drain pasta and broccoli. Set pot aside for step 3. (4-servings: reserve ½ cup pasta water)
Meanwhile, combine sunflower seeds, hemp seeds, tamari, liquid smoke, and a pinch of salt in small nonstick skillet over medium heat. Toast until fragrant and crispy, 3 to 4 minutes. Set aside.
Combine queso, cream cheese, and reserved pasta water in same saucepan and whisk until smooth and warmed through, 3 to 5 minutes. Stir in cooked pasta and broccoli.
Divide pasta between bowls and top with facon bits. Enjoy!
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