Bring a large saucepan of water to boil. Add pasta; reduce to a simmer. Simmer for 5 minutes. Add broccoli and gently simmer for 2 to 4 minutes more or until pasta is al dente and broccoli is crisp-tender, stirring frequently.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Love mac and cheese, but have allergies? No worries, we created a creamy, cheesy version that is dairy, nut, and gluten-free, but still as flavorful as its counterpart.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) pkg. Banza chickpea elbow pasta | ||
| 3 c. Basket & Bushel broccoli florets, cut into bite-size pieces | ||
| 8 slice(s) Hy-Vee center cut bacon, crisp-cooked and chopped | ||
| 1 (4.7-oz.) pouch Daiya dairy-free Cheddar cheese sauce | ||
| Coarsely ground Hy-Vee black pepper, to taste |
Things To Grab
- Sharp knife
- Cutting board
- Large saucepan
- Colander
- Large serving bowl
- Whisk
- Small bowl
- Silicone spatula
Directions
Drain pasta and broccoli, reserving 2/3 cup pasta water. Transfer pasta and broccoli to a large serving bowl; top with bacon.
Whisk together cheese sauce and reserved pasta water in a small bowl until smooth. Add sauce mixture to pasta-broccoli mixture; stir to combine. Season to taste with black pepper, if desired.
Note: Manufacturers of the ingredients can change their formulations at any time, without notice, which could contain dairy, soy, eggs, wheat, shellfish, fish, peanut and tree nuts. If you have allergy concerns, it is important to carefully read the information on each package.
Nutrition facts
Servings
330 Calories per serving
1 1/4 cups each
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 740mg
- Total Carbohydrates: 40g
- Protein: 20g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 15%