The trick to making homemade mac and cheese a one-pot affair (with minimal prep time and cook time) comes down to technique... 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.
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. And a heap of vegetables (in this case, a wealth of broccoli) only makes it better.
We're big believers in crunch, so we encourage you to raid your pantry for whatever toppings look good to you: Toast some panko in melted butter or olive oil or crush up some potato chips or cheese crackers. Or serve alongside some Parmesan-crusted garlic bread for swabbing your bowl totally clean.
[
add
]
[
|
|
...
]