Creamy Broccoli Mac and Cheese (Print-Friendly Version)
Cheesy pasta shells and broccoli in a rich, creamy sauce, ready in half an hour—delicious and satisfying comfort.
# List of Ingredients:
→ Pasta and Vegetables
01 -
225 grams medium pasta shells
02 -
3 cups chopped broccoli florets
→ Dairy and Cheese
03 -
2 tablespoons unsalted butter
04 -
320 millilitres whole milk
05 -
240 millilitres half and half
06 -
170 grams extra-sharp cheddar cheese, grated
→ Aromatics and Seasoning
07 -
2 cloves garlic, minced
08 -
1 shallot, minced
09 -
2 tablespoons all-purpose flour
10 -
1 teaspoon Dijon mustard
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente according to package directions. Drain thoroughly and set aside.
02 -
In a large cast iron skillet over medium-high heat, melt butter. Add minced garlic and shallot, stirring frequently, and sauté until fragrant, about 2 minutes.
03 -
Sprinkle flour over the aromatics and whisk constantly until the mixture is lightly browned, approximately 1 minute.
04 -
Gradually whisk in whole milk, half and half, and Dijon mustard. Continue to cook, whisking, until slightly thickened, 3 to 4 minutes. Adjust consistency with additional milk if needed. Season with kosher salt and pepper to taste.
05 -
Stir in drained pasta, chopped broccoli, and grated cheddar cheese. Cook, stirring gently, until cheese is melted and ingredients are evenly incorporated, 3 to 4 minutes.
06 -
Transfer to serving bowls and serve immediately while hot.
# Additional Information:
01 -
For the best texture, use freshly grated cheddar rather than pre-shredded cheese.
02 -
Broccoli can be steamed separately and added with the pasta for a softer texture.