One-Pot Mac & Cheese (Broccoli & Shrimp)
This is a no-bake, one-pot mac & cheese, made entirely on the stove top. There is shrimp (protein), broccoli (veg) and pasta (carb) in this one-dish pasta.
Related Recipe:
See Also:
This is a cheesy twist to my favourite anime-inspired, one-pot creamy yuru camp pasta, which makes for the occasional decadent indulgence. STEP-BY-STEP PHOTOS
The ingredients & quantity shown in the pictures below are for 1 person.
Fry chopped onions and minced garlic in olive oil & butter.
Add low-sodium chicken stock and macaroni. Bring to a boil for 4 minutes, or roughly half the cooking time for the macaroni.
A side note about the chicken stock: The cheese powder I am using is very salty, so using low-sodium chicken stock is highly recommended here. If you don’t have low-sodium stock, just dilute regular stock with water, to taste. I’m using Swanston tetra pak chicken stock with equal parts of chicken stock and plain water.
After 4 minutes, most of the stock has been reduced. Add raw shrimps and broccoli florets. Cook for another 2 minutes. If the liquid dries up anytime during the cooking, just add a bit more stock or water.
With the shrimps now cooked and the liquid mostly reduced, the pasta is coming together nicely.
Add milk and cheddar cheese powder. Reduce heat to a gentle simmer. Stir regularly with a spatula to dissolve the cheese completely. This is the early stage of bubbling.
A side note about the cheese powder. I can’t find a good cheese powder in Singapore, so I bought Cheddar Cheese Powder by Hoosier Hill Farm (disclosure: affiliate link). However, shipping from Amazon US to SG is costly. I just ordered a less expensive cheese powder from iHerb (disclosure: affiliate link). If that turns out well, I’ll update this post.
Sprinkle dried parsley & black pepper and enjoy :)
One Pot Mac & Cheese (Broccoli & Shrimp) Recipe
When the mac & cheese is just cooked, the cheese sauce will be slightly soupy but it will thicken up gradually and maintain at a creamier texture within 15 minutes. Leftovers can be kept for one day in the fridge, and warmed up in the microwave.
Check out the step-by-step photos on the previous page.
Ingredients:
- 1/2 tbsp olive oil
- 20g unsalted butter
- 1/4 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 300ml low-sodium chicken stock
- 70g macaroni
- 8-10 shrimps (prawns) deshelled & deveined
- 50g broccoli florets
- 2 tbsp cheddar cheese powder
- 200ml unsweetened milk (soy or cow’s milk)
- dried parsley flakes & black pepper to garnish
Directions:
- Fry aromatics. Heat olive oil and butter in a pan. Cook the onions and garlic briefly until the onions are translucent.
- Cook pasta, shrimp & broccoli. Add chicken stock and bring to a boil. Add macaroni and boil for 4 minutes. Add shrimps and broccoli. Cook for another 2 minutes. By this time, the pasta will absorb most of the stock. Any time the liquid dries during cooking, top up with a little more stock or water.
- Add milk & cheese. Reduce the heat so that it is gently bubbling. Add milk and cheese powder. Cook for another 2 minutes, stirring regularly with a spatula so that the cheese is fully melted. Ladle to serving plates. Garnish with parsley & black pepper.