Little Cypress Lodge

This quick mac and cheese is ready in just 20 minutes and keeps things simple with a single pan. The pasta and broccoli cook together in the same pot, which you’ll then use to whip up a rich, creamy sauce made with cream cheese, butter, Parmesan, and a splash of reserved pasta water for extra silkiness. It’s comforting, satisfying, and the kind of recipe you’ll find yourself making again and again.

• 4 ounces short pasta, such as penne
• Kosher salt and freshly ground black pepper (optional)
• 1 ½ cups fresh or frozen broccoli florets
• 2 ½ ounces cream cheese (⅓ cup)
• 1 tablespoon unsalted butter
• ½ ounce Parmigiano-Reggiano, finely grated (⅓ cup), plus more for serving

Directions

1. Cook pasta:Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions.
2. Remove one cup pasta water and cook broccoli with pasta; drain:Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
3. Cook cream cheese, butter, and 2/3 cup pasta water in same pot:Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering.
4. Add pasta, broccoli, and Parmesan to sauce:Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

Tip…

Switch up the broccoli: Feel free to swap in other vegetables, such as fresh or frozen cauliflower florets or peas, for the broccoli.

Double the recipe: Our original feeds two but it’s easy to scale up this recipe by x2 all the ingredients. The method stays the same.

A Martha Stewart recipe – see web site for more Mac & Cheese recipes.

enjoy