CS Stovetop Mac and Cheese

Bell peppers / Broccoli / Garlic / Cheese - (If prepping right before cooking, get water boiling before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

Beans - Drain and rinse.

Bring a large stockpot of salted water to a boil.

When water is boiling, add pasta. Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain.

While water is boiling / pasta is cooking, heat a large saute pan over medium heat. Add first part of butter until melted. Add panko with a pinch of salt. Saute until panko is lightly toasted and golden brown, 3 to 4 minutes. Set panko aside and wipe out pan.

Return pan to heat and add second part of butter. Add bell peppers to melted butter and saute until peppers are soft, ~5 minutes.

Add flour, garlic, salt, and red pepper flakes (if using). Stir until no dry spots of flour remain.

Slowly pour milk into the pan while whisking. Continue whisking vigorously until everything is evenly combined. Heat milk until it begins to simmer (increase heat if needed to speed this process along). Simmer milk, stirring frequently until sauce thickens, 3 to 4 minutes.

Remove pan from heat. Add grated cheese a bit at a time, whisking the sauce well between each addition.

Stir beans, pasta, and broccoli into sauce.

Serve pasta with panko breadcrumbs sprinkled over top for some crunch. Enjoy!