Stovetop Mac 'N' Cheese

🥘 Ingredients

• 1
• broccoli florets
  1 lb
• butter
  3 tbsp
• chicken stock concentrate
  2 unit
• cream cheese
  1 oz
• flour
  2 tbsp
• fusilli pasta
  12 oz
• italian cheese blend
  1 c
• milk
  13.5 oz
• pancetta
  8 oz
• parmesan cheese
  4 tbsp
• pepper
• salt
• scallions
  4 unit

🍳 Cookware

• large pot
• large bowl
• plastic wrap
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions , separating the whites and greens. Cut any large broccoli florets into bite-sized pieces, then place in a large bowl with a big splash of water. Cover with plastic wrap and poke a few holes in the wrap.

   scallions: 4 unit, broccoli florets: 1 lb
2. 

   2

   Once water is boiling, add fusilli pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Scoop out and reserve ½ cup pasta cooking water, then drain thoroughly.

   fusilli pasta: 12 oz
3. 

   3

   Add pancetta to a large pan and place over medium-high heat. Cook, stirring often, until almost crisp, 5-7 minutes. Add the scallion whites and cook until softened, about 1 %minute more. Remove the pancetta and scallions with a slotted spoon , keeping as much oil in the pan as possible.

   pancetta: 8 oz, 1
4. 

   4

   Microwave broccoli in the bowl on high heat until tender, about ⏱️ 5 minutes . Drain thoroughly. Meanwhile, melt butter in the same pan over medium heat. Add flour and stir constantly until it loses its raw smell, about ⏱️ 2 minutes . Slowly pour in milk , whisking constantly to combine.

   butter: 2 tbsp, flour: 2 tbsp, milk: 13.5 oz
5. 

   5

   Stir chicken stock concentrate and the reserved ¼ cup pasta water into the pan. Let the sauce simmer until thickened, 2-3 minutes. Remove the pan from heat and stir in cream cheese and italian cheese blend . Season with salt and pepper and set aside. Place the fusilli, pancetta mixture, broccoli, and butter into the pot used to cook pasta. Pour the sauce over the top and stir to coat.

   chicken stock concentrate: 2 unit, cream cheese: 1 oz, italian cheese blend: 1 c, salt, pepper, butter: 1 tbsp
6. 

   6

   Return the pot to low heat. Stir the fusilli mixture until warmed through and the butter melts, 1-2 minutes. (TIP: Add more pasta water if the sauce seems dry.) Season with salt and pepper. Divide between plates and sprinkle with parmesan cheese and the reserved scallion greens.

   parmesan cheese: 4 tbsp