One Pot Broccoli Mac + Cheese

• 1 pound whole wheat elbow pasta
• 3 cups chopped broccoli
• 1 cup cashew cream (1/2 cup whole raw cashews + 1/2 cup water)
• 6.5 oz. shredded colby jack or cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 T hot sauce
• 4 T pesto
• 1/4 cup grated parmesan or pecorino cheese (plus more for topping)
• 1/3 cup fresh chopped basil, optional
• Kosher salt and black pepper

Toasted Bread Crumbs (Optional):

• 1 T olive oil
• 1/3 cup breadcrumbs
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt

Directions:

1.  In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water.
2. Stir in the cream. Add the cheese (cheddar + 1/4 cup parmesan/pecorino), garlic powder, onion powder, paprika, hot sauce, and pesto, and stir until melted and creamy. Remove from the heat. Stir in the basil. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.
3. Toast the breadcrumbs + seasonings in oil.
4. Divide the pasta and broccoli between bowls. Top with parmesan/pecorino, toasted breadcrumbs, and black pepper.