Broccoli Mac and Cheese (Printable Version)
Tender macaroni combined with broccoli in a smooth cheddar sauce for a creamy, satisfying dish.
# What You'll Need:
→ Pasta and Vegetables
01 -
10 ounces elbow macaroni, shells, or other short-cut pasta
02 -
3 cups small broccoli florets
→ Sauce
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
2 cups shredded cheddar cheese
07 -
1/2 teaspoon ground mustard powder
08 -
1/2 teaspoon garlic powder (optional)
09 -
1 teaspoon kosher salt
10 -
1/4 teaspoon ground black pepper
→ Garnish (optional)
11 -
Parmesan cheese for serving
12 -
Crushed red pepper flakes for serving
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Add broccoli florets during the last three minutes of cooking. Reserve 1 cup of pasta water, then drain pasta and broccoli.
02 -
Melt butter in the pot over medium heat. Reduce heat to low and whisk in flour to form a paste. Gradually add milk, whisking until smooth. Increase heat to medium and whisk continuously until the sauce thickens, about 3 to 5 minutes.
03 -
Stir shredded cheddar into the sauce until melted. Add ground mustard, garlic powder (if using), kosher salt, and black pepper. Mix thoroughly.
04 -
Add drained pasta and broccoli to the cheese sauce. Stir to coat evenly. Adjust consistency by adding reserved pasta water if necessary.
05 -
Ladle portions into bowls and top with grated Parmesan cheese and crushed red pepper flakes if desired.