One-Pot Broccoli Mac and Cheese with Garlic Lovers' Lumache Blend

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle's Garlic Lovers' Lumache Blend
3 cups Monterey Jack cheese, coarsely grated
3 cups sharp cheddar cheese, coarsely grated
2 Tbsp. cornstarch
1 lb. frozen baby broccoli florets
2-½ cups whole milk
1 tsp. mustard powder
1 Tbsp. plus 1 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste


  1. Toss together Monterey Jack and sharp cheddar cheese in a large bowl. Sprinkle cornstarch over and toss again until cheese is evenly coated. Set aside.
  2. Bring 5 cups water to a boil in a large pot over medium heat. Cook pasta, stirring occasionally, until about half of the water has been absorbed and pasta is very al dente, about 7-9 minutes. 
  3. Add broccoli florets and milk to the pot and return to a boil. Cook, stirring often, until pasta and broccoli are both tender but not mushy, about 2–3 minutes.
  4. Reduce heat to low and mix in mustard powder, salt, and black pepper. Add reserved cheese mixture, a handful at a time, stirring after each addition until mostly melted before adding more. Remove pot from heat. Season with salt & pepper, to taste.
  5. Let sit, stirring occasionally, until cheese sauce has thickened slightly, about 5–10 minutes. Serve and enjoy!