Creamy & Cheesy Broccoli Mac and Cheese
A warm and creamy twist on the classic mac and cheese, enriched with fresh broccoli for added flavor and nutrition.
Ingredients
Main Ingredients
- 8 oz elbow macaroni You can use whole grain or gluten-free options.
- 2 cups broccoli florets Fresh or frozen, your choice!
- 2 tablespoons butter Substitute with olive oil for a lighter version.
- 2 tablespoons all-purpose flour For the sauce base.
- 2 cups milk Any kind works—whole or skim.
- 2 cups shredded cheddar cheese Feel free to mix different cheeses for added flavor.
- 1/2 teaspoon garlic powder For that extra kick!
- Salt and pepper to taste Always essential for seasoning.
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, add the elbow macaroni and cook according to the package instructions until al dente.
- In the last 2-3 minutes of cooking, add the broccoli florets to the boiling pasta.
- Drain and set aside.
Making the Cheese Sauce
- In a separate saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour, stirring constantly for about 1 minute to create a roux.
- Gradually whisk in the milk, bringing it to a boil while stirring constantly.
- Cook until the sauce thickens, usually about 2-3 minutes.
- Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
- Add garlic powder, salt, and pepper to taste.
Combining Ingredients
- Fold the cooked pasta and broccoli into the cheese sauce until well coated.
- Enjoy your Creamy & Cheesy Broccoli Mac and Cheese warm, straight from the stovetop, or let it cool slightly before serving.
Notes
For a crunchy topping, sprinkle some breadcrumbs mixed with melted butter and bake for 10-15 minutes at 350°F for a baked version. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.