Broccoli & Cheese Pasta
A creamy, cheesy pasta dish combining perfectly cooked elbow macaroni with fresh broccoli in a rich cheese sauce, ready in just 30 minutes.
Ingredients
Main Ingredients
- 8 oz elbow macaroni For the pasta base
- 2 cups broccoli florets Fresh or frozen
- 2 tablespoons butter For making the roux
- 2 tablespoons all-purpose flour Thickens the sauce
- 2 cups milk Preferably whole or 2%
- 2 cups shredded cheese Cheddar or your favorite blend
- Salt and pepper To taste
- Optional: garlic powder and red pepper flakes For added flavor
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente.
- In the last 3 minutes of cooking, add your broccoli florets.
- Drain the pasta and broccoli, then set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat.
- Once melted, sprinkle in the flour and stir continuously for about 1 minute to create a roux.
- Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for about 4-5 minutes until the mixture thickens.
- Once thickened, reduce the heat to low and stir in the cheese a handful at a time until fully melted and smooth.
Combining Everything
- Add the drained pasta and broccoli back into the pot.
- Stir until everything is well coated in the cheese sauce. Season with salt, pepper, and optional garlic powder/red pepper flakes.
Serving
- Serve hot and enjoy your creamy, cheesy delight!
Notes
For variations, feel free to customize with other vegetables like carrots or peas. Cheese choices can be varied for unique flavors. If the sauce is too thick, add more milk to achieve your desired consistency. Ensure not to overcook the broccoli for optimal texture.