Description
This Broccoli Mac and Cheese blends creamy, melty cheddar with tender elbow pasta and vibrant broccoli for the ultimate cozy comfort dish. It’s rich, satisfying, and sneaks in veggies in the most delicious way. Ideal for weeknight dinners or hearty sides, it stores and reheats beautifully.
Ingredients
2 cups elbow macaroni
3 cups fresh broccoli florets
4 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese (optional)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or mustard powder (optional)
Instructions
1. Fill a large pot with salted water and bring to a boil. Add macaroni and cook for 5 minutes. Add broccoli florets and cook 3–4 minutes more, until pasta is al dente and broccoli is tender. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to create a smooth roux.
3. Gradually add milk while whisking. Continue stirring for 5–7 minutes until the sauce thickens.
4. Reduce heat to low and stir in cheddar (and mozzarella if using) until melted and smooth. Season with salt, pepper, and optional paprika or mustard powder.
5. Add cooked pasta and broccoli to the cheese sauce. Stir to coat evenly. Optional: transfer to a baking dish, sprinkle extra cheese or breadcrumbs, and broil for 3–5 minutes until golden.
Notes
Use freshly shredded cheese to avoid graininess—pre-shredded blends can contain anti-caking agents.
For a crispy topping, broil with breadcrumbs or cheese for a few minutes.
To keep broccoli vibrant, avoid overcooking—3 to 4 minutes in boiling water is just right.