Creamy White Cheddar, Pancetta and Broccoli Stovetop Mac and Cheese
Servings: 6
Calories: 646kcal
Ingredients
- 1 pound medium shells
silky white cheddar sauce
- 5 ounces evaporated milk
- 1 egg
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 12 ounces shredded white cheddar cheese
- 2 teaspoons cornstarch
- 1 ½ teaspoons lemon juice
- 1 ½ cups bite sized steamed broccoli florets
- ½ cup cooked, diced pancetta
Instructions
- Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil, stirring occasionally, until pasta is fully cooked. Drain pasta, reserving 3 tablespoons pasta water. Set aside.
- In a large saucepan combine evaporated milk, pasta water, egg, dry mustard, salt, and pepper and whisk together. In a large mixing bowl combine cheese, starch and lemon juice and toss together.
- Place saucepan over medium-low heat and whisk together for about 2 minutes. Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition had been fully incorporated to the sauce.
- Continue to whisk and add cheese over the low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will not be smooth).
- Once the sauce has been made, stir in the pasta, broccoli and pancetta. Adjust seasonings and serve.
Notes
- **If the sauce seems too thin/loose that’s okay. It’ll thicken as it sits with the pasta.
- **The lemon juice will help prevent the sauce from getting stringy.
Nutrition
Calories: 646kcal | Carbohydrates: 62g | Protein: 30g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 918mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 21mg | Calcium: 501mg | Iron: 2mg