Need more convincing other than “cheesy” and “pasta”?
How about “one-pot”?
This crowd-pleasing, vegetarianpastadish is begging to be in your weekly roster.
Caitlin Bensel
It’s essentially a stovetop mac and cheese, without the fussy step of making abechamelto thicken the sauce.
It’s comforting, easy, and deliciousjust what weeknight dinners should be.
This recipe was developed by Robby Melvin.
Bake until soft and bursting, about 10 minutes.
Toast, stirring constantly, until panko is golden, 3 to 4 minutes.
Heat remaining 1 tablespoon oil in a large pot over medium, and then add onion and garlic.
Cook, stirring often, until softened, about 4 minutes.
Add milk and broth, and then bring to a boil.
Remove from heat and let sit for 3 minutes.
Slowly stir in Cheddar, remaining Parmesan (12 cup), and 12 teaspoon salt.
Gently fold in roasted tomatoes and top with toasted panko and several grinds pepper.
2,000 calories a day is used for general nutrition advice.
