Easy Broccoli Mac and Cheese
A creamy, cheesy macaroni dish enhanced with fresh broccoli, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 cups elbow macaroni
- 2 cups broccoli florets Fresh or frozen, but fresh is recommended.
- 2 cups shredded cheddar cheese Feel free to experiment with different cheeses.
- 1 cup milk Any milk will work, but whole milk gives a creamier texture.
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour For thickening the cheese sauce.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Add more for extra seasoning.
Instructions
Cooking the Pasta
- In a large pot, bring 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 pasta. Drain the pasta and broccoli and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to avoid lumps.
- Gradually whisk in the milk, continuing to stir until the sauce thickens—approximately 2-3 minutes.
- Lower the heat and stir in the shredded cheddar cheese until fully melted and smooth.
Combining Ingredients
- Add the cooked macaroni and broccoli to the cheese sauce. Gently mix everything until the pasta and broccoli are well coated in the cheesy goodness.
- Season with salt and pepper to taste. If desired, feel free to add additional cheese or spices like garlic powder for added flavor!
Serving
- Transfer to individual serving bowls or a large serving dish and enjoy immediately!
Notes
For a crispy topping, consider adding breadcrumbs or extra cheese before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, this dish can be frozen for up to 2 months.