Broccoli Mac and Cheese
A comforting dish that combines creamy cheese sauce with elbow macaroni and fresh broccoli for a perfect flavor profile.
Ingredients
Pasta and Vegetables
- 8 oz elbow macaroni Can use any macaroni type.
- 2 cups broccoli florets (fresh or frozen) Fresh broccoli preferred for better texture.
Cheese Sauce Base
- 2 tablespoons butter Melted in the pot.
- 2 tablespoons all-purpose flour Used to thicken the sauce.
- 2 cups milk Whole milk for creaminess.
- 2 cups shredded cheddar cheese Feel free to mix cheeses.
- 1/2 teaspoon garlic powder Adds flavor to the cheese sauce.
- 1/2 teaspoon onion powder Enhances the savory taste.
- to taste salt and pepper Adjust to preference.
Instructions
Cooking Pasta and Broccoli
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- During the last 2-3 minutes of cooking, add the broccoli florets to the boiling pasta.
- Drain and set aside.
Making Cheese Sauce
- In the same pot, melt the butter over medium heat.
- Once melted, whisk in the flour and stir continuously for about one minute.
- Gradually add the milk while whisking, and cook until the mixture thickens, around 3-5 minutes.
Combining Ingredients
- Reduce the heat to low, then add the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Stir until the cheese is fully melted and the sauce is creamy.
- Add the drained pasta and broccoli to the cheese sauce, stirring well to combine.
- Cook for an additional 2-3 minutes until everything is heated through.
Serving
- Serve hot, straight from the pot! Garnish with additional cheese or breadcrumbs if desired.
Notes
Substitutions: Swap in different types of cheese such as Monterey Jack or mozzarella. For a spicy kick, consider adding some jalapeños or crushed red pepper. Ensure your broccoli is cooked but still retains some crispness. Avoid overcooking the pasta to maintain its shape.