Homestyle Mac and Cheese with Broccoli
10min
20min
6
480
Chef's Note
For extra creamy mac and cheese, don't rinse the pasta after draining. The starch on the pasta helps the cheese sauce cling better. If you have picky eaters, you can chop the broccoli into smaller pieces so it blends in more with the pasta.
Tags
Ingredients
16 oz elbow macaroni
3 cups broccoli florets
3 tbsp butter
3 tbsp all-purpose flour
2.5 cups milk
3 cups cheddar cheese, shredded
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
Instructions
- 1
Bring a large pot of salted water to a boil. Add 16 oz of elbow macaroni and cook according to package directions until al dente, about 8 minutes.
- 2
When pasta is about 3 minutes from being done, add 3 cups of broccoli florets to the same pot. Continue cooking until pasta is al dente and broccoli is tender but still bright green.
- 3
Drain the pasta and broccoli in a colander and set aside.
- 4
Return the empty pot to the stove over medium heat. Add 3 tbsp of butter and melt completely.
- 5
Sprinkle 3 tbsp of all-purpose flour over the melted butter and whisk continuously for 1 minute to make a roux.
- 6
Gradually pour in 2.5 cups of milk while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- 7
Reduce heat to low and add 3 cups of shredded cheddar cheese, 1 tsp of salt, 1/4 tsp of black pepper, and 1/2 tsp of garlic powder. Stir until cheese is completely melted and sauce is smooth.
- 8
Add the drained pasta and broccoli back to the pot and gently fold everything together until well coated with the cheese sauce.
- 9
Serve immediately while hot.
Nutrition Information (per serving)
480
21g
52g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!