I don't like the sign ups are so hard .
I already said on my thing .
Hi , I'm a slag .
I create recipes and I'm assumed to be cookbook author .
I am making one pot broccoli mac and cheese , one pot pastas I think are very smart .
Everything goes in the pot at once .
So everything really has time to connect and become friends .
The flip side is that the pasta gives us starch as it cooks .
So the put around it thickens naturally into like this luscious thing .
This probably isn't like the most exciting thing about it , but it has a lot of broccoli in it , which is what is exciting to me about it .
I'm also fun to hang out with .
I promise there are a lot of like visual cues that you want to look out for , which is why I'm happy that we're making it here today .
The pot tells you when it needs something , you just have to know what to look for .
We're gonna have a broccoli anatomy class .
This is the stem of the broccoli .
I really wish people call this like a tree , like a trunk , branches florets .
I just feel like , it would be more clear to explain things .
But usually in a recipe , this is called the stem .
So cut the trunk off of the branches and then you'll just chop this up into little squares .
If you've never eaten broccoli stem , I would really suggest it .
I like it raw in salads recipe .
Coming soon to New York Times cooking .
But it's also really good braised , boiled , et cetera .
And then with this whole thing , I kind of just go for it .
If you have any big pieces that won't fit on a spoon , just go back over it .
There are , you know , some Italians that will say one pop pasta is like not OK .
I think that probably the most famous one pop pasta is the one from Martha Stewart .
And that food editor saw the technique in Italy .
So I say go for it .
But also if you think it's delicious , go for it no matter what anyone says .
Wow , this is a lot of broccoli to like clean the environment .
So this all goes in the pot besides grating some cheese .
This is all you have to do for prep .
So the first part of this recipe might look a little funny .
You are putting in a pot broccoli , milk salt , a little garlic powder just for some spunk , three cups of water and then a whole box of pasta .
This recipe also uses a whole block of cheese , a whole box of pasta nothing like hanging around the pantry .
If the pot you're using means that the pasta is rising above the water that is totally fine .
The broccoli will give off some liquid and eventually your pasta will be submerged doesn't look like mac and cheese , but it will , this is gonna come to a simmer and then we'll tend to it because there's so few ingredients here .
The flavor of the sauce is really dependent on the flavor of your cheese .
So you want something sharp spicy , like a mild cheese .
Just I think we'll make kind of a bland sauce .
She's done frequent stirring , helps the starch come out of the pasta .
It's a similar idea to risotto where like you're supposed to stir it a lot to kind of like break the starch out of the rice .
So we have some bubbles starting very exciting .
So I don't know if you can tell , but like it looks like there's more liquid and that's because the broccoli is giving off some of its moisture .
I have been traveling in a van for six months and the way that I cook out of the van really changed , based on what I realized was like difficult and easy and draining things is just like , not something that I felt I wanted to do at a campsite .
So I made a lot of these kinds of pastas where I could just like put everything in like there was no waste , no water to like figure out what to do with .
It was very convenient .
So at this point , the noodles are getting bigger .
The thickening of the liquid is important .
But I think more when your pasta is cooked , that's when you know , to add the cheese .
If you find that your pasta is not ready yet and there's no liquid kind of in between the noodles .
You can just add more water .
The liquid is starting to hide a little bit .
So I'm gonna add a little more .
Where does the liquid go ?
It's evaporating for sure .
But it's also going into that pasta .
It's OK .
I feel good .
So off the heat , lots of cheese .
That's it .
That's all you had to do , right ?
Not any harder than opening a box .
And you see in here like this is delicious right now .
We get to eat mac and cheese for breakfast .
It's like so soft , but then the broccoli is like just a slight bit of texture .
Like not too much .
Don't have to chew too much .
Um But the sauce is creamy , cheesy .
I think it hits all the mac and cheese cravings .
Thank you for watching .
And I hope when you desperately need some mac and cheese very quickly that you look up the one pot broccoli mac and cheese .
To me , this moment is like spoon bowl , soft things .
If I wanted like the crunch and all that , I'd make like a baked mac and cheese .
You know , it's just a different moment .
One is not better than the other one .