Broccoli Mac-and-Mozzarella

IMG_3175I keep seeing pins on Pinterest about boiling macaroni in milk instead of water and then skipping the butter. Normally, I skip the butter anyway, but I thought the whole boiling-pasta-in-milk idea was an interesting concept. So of course I tried it.

I did not use boxed Kraft Mac-and-Cheese like the posts suggest, but instead decided to use some whole wheat veggie elbow pasta. I included broccoli because I LOVE BROCCOLI and used fresh mozzarella because fresh is the best.

IMG_3176Anyway, it worked pretty dang well, considering. The pasta was a little more chewy than normal, but I’m not entirely sure if this was because of the milk-boiling or the brand of pasta I used (haven’t used it before). Other than that, this hearty, unconventional mac-and-cheese was dreamy and creamy and definitely didn’t need butter.

One thing to note is that if you boil the milk on high heat, it will burn and form a coating on the bottom of your pan. It can be washed out with a little scrubbing and it doesn’t alter the taste much, just be aware if you are simply too impatient to wait for the milk to come to a slow boil on low heat. Otherwise, things are fine.

Broccoli Mac-and-Mozzarella


Elbow macaroni (whichever kind suits your fancy. I really love this quinoa pasta and will probably use it next time)

1 head of broccoli

2 cups milk

Fresh mozzarella

Cavender’s Greek seasoning (If you’ve never had this, it is absolutely and positively the BEST seasoning in the world. It is great on pasta dishes, veggies, meat [if you eat it; I don’t], ANYTHING! Get some.)

Parmesan to taste (optional)


1. Bring milk to a boil. Use low heat to avoid burning the milk. In the meantime, steam your broccoli (if using frozen, simply warm it in the microwave).

2. When milk reaches a boil, add pasta and stir until ready. Since it’s milk and not water, more attention is required.

3. When pasta is finished cooking, DO NOT STRAIN. There shouldn’t be a whole lot of milk left, and it thickens as it cooks. Add the broccoli, mozzarella, and seasoning to taste. Sprinkle with parmesan to serve.

(Next time I make this, I may try the conventional pasta cooking method of boiling water. If this is how you want to do it, just add milk at the end. For a creamy mozzarella sauce, try heating the milk and melting the cheese in it, then adding to the pasta. Use less milk.)


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