Single-Serve Broccoli Mac & Cheese with Crispy Garlic Breadcrumbs

Ingredients

Mac & Cheese

• 3.5 oz elbow macaroni
• 1.25 cups broccoli, florets and tender stem finely chopped
• 0.75 cups whole milk
• 0.5 cups water
• 0.25 tsp kosher salt
• 0.25 tsp garlic powder
• 0.125 tsp smoked paprika
• cayenne
• 0.5 tsp dijon mustard
• 2.5 oz sharp cheddar, coarsely grated
• 2 tbsp parmesan, finely grated
• black pepper

Garlic Breadcrumbs

• 1 tsp olive oil or unsalted butter
• 0.25 cups panko breadcrumbs
• 0.25 tsp garlic powder
• kosher salt

Instructions

1. Heat the olive oil or butter in a small skillet over medium heat. Add the panko, garlic powder, and a small pinch of salt. Cook, stirring frequently, for 2–4 minutes, until the breadcrumbs are crisp and deeply golden. Remove from the heat and set aside.
2. Add the macaroni, broccoli, milk, water, salt, garlic powder, smoked paprika, cayenne, and mustard to a small Dutch oven or saucepan. Stir to combine. Bring to an active simmer over medium-high heat, stirring often. Reduce the heat to medium or medium-low and gently simmer for 9–12 minutes, stirring frequently so the pasta cooks evenly and nothing sticks to the bottom. If the liquid gets too low before the pasta is tender, add more water 2 tablespoons at a time. By the time the pasta is cooked, there should still be a small amount of creamy liquid coating the noodles.
3. Remove from the heat and immediately stir in the Cheddar and Parmesan. Keep stirring until the cheese is fully melted and the sauce is smooth, glossy, and creamy. Season with black pepper and additional salt if needed.
4. Scatter the garlic breadcrumbs evenly over the mac and cheese. For an extra-crispy top, place the Dutch oven under the broiler for 1–2 minutes, watching closely, until the breadcrumbs are deeply golden.