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Mac & Cheese: The Pyramid

by Codii Lopez


for 2 servings

  • 1 lb small shell pasta (455 g)
  • 4 cups whole milk (960 mL)
  • 8 tablespoons unsalted butter
  • 2 cups shredded cheddar cheese (200 g)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups broccoli floret (300 g), steamed
  • ½ cup shredded parmesan cheese (55 g)


  1. In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8–10 minutes.
  2. Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. Stir until fully combined. Fold in the broccoli.
  3. Divide between serving bowls and top with the Parmesan cheese.
  4. Enjoy!