Description
This creamy broccoli mac and cheese is a comforting and delicious twist on the classic macaroni and cheese. Tender steamed broccoli is combined with al dente pasta and smothered in a rich, smooth cheddar cheese sauce, making it a perfect family-friendly meal in just 30 minutes.
Ingredients
Scale
Pasta and Vegetables
- 1 pound dried macaroni or penne pasta
- 1 head of broccoli, cut into florets
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook Pasta and Broccoli: Cook the pasta according to the package directions until al dente. In a separate pot, steam the broccoli florets until they are tender but still bright green, about 5-7 minutes.
- Make Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour, salt, and black pepper to create a smooth roux. Gradually whisk in the milk, stirring constantly to prevent lumps, and cook until the sauce thickens and becomes smooth, about 5 minutes.
- Add Cheese: Stir in the shredded sharp cheddar cheese, continuing to stir until the cheese is completely melted and the sauce is creamy.
- Combine Ingredients: Add the cooked pasta and steamed broccoli into the cheese sauce. Toss gently to coat everything evenly with the creamy sauce. Serve hot for the best flavor and texture.
Notes
- For extra flavor, add a pinch of garlic powder or mustard powder to the cheese sauce.
- You can substitute milk with half-and-half for a richer sauce.
- To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
