Cheesy Baked Mac and Cheese with Broccoli
A delightful blend of creamy cheese and tender broccoli, perfect for busy weeknights and getting greens into picky eaters.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni Cook according to package instructions.
- 2 cups fresh broccoli florets Add during the last three minutes of pasta cooking.
- 2 tablespoons butter For making the cheese sauce.
- 2 tablespoons all-purpose flour To create a roux for the cheese sauce.
- 2 cups milk Use whole milk for creaminess.
- 2 cups shredded sharp cheddar cheese Main cheese for the sauce.
- ½ cup grated Parmesan cheese For added flavor.
- 1 teaspoon garlic powder Enhances the flavor.
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper To taste.
- ½ cup breadcrumbs Optional, for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of salted water, cook the elbow macaroni according to package instructions until al dente. During the last three minutes of cooking, toss in the broccoli florets. Drain and set aside.
Making Cheese Sauce
- In the same pot, melt the butter over medium heat.
- Stir in the flour, cooking for about a minute to create a roux.
- Gradually add the milk, stirring constantly until the mixture thickens (about 5-7 minutes).
- Reduce the heat to low, and add sharp cheddar cheese, garlic powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is creamy.
Combining and Baking
- Stir in the cooked pasta and broccoli, ensuring they are coated evenly in the cheese sauce.
- Pour the mixture into a greased 2-quart baking dish. If desired, sprinkle breadcrumbs on top for a crunchy texture.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until bubbling and lightly golden on top.
- Allow the dish to cool for a few minutes before serving.
Notes
You can experiment with different cheeses and vegetables for variations. Store leftovers in an airtight container for 3 days or freeze for up to a month.