Broccoli Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 people
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Calories
888 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Broccoli Mac and Cheese
Description
This recipe begins by cooking macaroni noodles until just tender, then making a seasoned roux with butter, flour (or cornstarch), and spices including garlic powder, paprika, mustard powder, salt, and pepper. Half-and-half is added and simmered to create a smooth base to which shredded cheddar cheese is stirred until fully melted.
The cooked macaroni and fresh broccoli florets are combined with the cheese sauce and transferred to a baking dish. A topping of melted butter mixed with crushed Ritz crackers is sprinkled over before baking to develop a contrasting crisp layer. The broccoli is added fresh, bypassing blanching, which keeps its shape and texture distinct.
The dish can be prepared ahead and refrigerated before baking, with the topping added just before cooking to maintain its crispness. It serves well family-size as a meal or larger portions as a side. Reheating is straightforward in oven or microwave, preserving the creamy texture.
Ingredients
Mac and Cheese
- 16 ounces macaroni noodles
- ¼ cup butter unsalted
- ¼ cup flour or 2 tablespoons cornstarch
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons mustard powder
- 3 cups half-and-half
- 6 ¼ cups cheddar cheese divided, shredded
- 1 pound broccoli chopped or broken into small florets, fresh florets
Buttery Cracker Topping
- ¼ cup butter melted, unsalted
- 30 crackers like Ritz (crushed) (or 1 cup breadcrumbs, buttery
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to boil on the stove top.
- Add the macaroni noodles and cook according to package directions, until al dente.
- Drain the noodles and set aside.
- Add the ¼ cup butter to a large skillet, or dutch oven, on the stove over medium-high heat.
- Once melted, whisk in the flour to form a roux.
- Season the roux with the salt, pepper, garlic powder, paprika and mustard powder. Cook for 1-2 minutes.
- Reduce the heat on the stove to medium-low and add the half-and-half.
- Simmer on the stove for 6-8 minutes, stirring occasionally.
- Turn the heat on the stove off and stir in 6 cups shredded cheddar cheese, reserving ¼ cup for topping the mac and cheese.
- Once the cheese sauce is smooth and creamy, add the cooked macaroni noodles and broccoli florets.
- Toss until the broccoli florets and pasta noodles are coated in the sauce.
- Transfer everything to a large oven-safe baking dish. I used a 9 inch by 13 inch casserole dish.
- In a small bowl, combine the ¼ cup melted butter, crushed crackers and reserved ¼ cup shredded cheddar cheese.
- Sprinkle the cracker topping evenly over the casserole.
- Place in the oven and bake for 30 minutes.
Notes
- This recipe serves 6 as a meal or 10-12 as a side dish.
- Store the assembled dish covered in the refrigerator for up to 3 days before baking; add the cracker topping right before baking for best crispness.
- If using frozen broccoli, thaw and dry it thoroughly to avoid excess moisture.
- Fresh broccoli can be added directly without blanching, preserving its texture.
- To make gluten-free: use gluten-free macaroni, replace flour with 2 tablespoons cornstarch, and substitute cracker topping with gluten-free breadcrumbs.
- Store leftovers in the refrigerator for up to 6 days; reheat in the oven covered with foil or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Calories | 888kcal | 44% |
| Carbohydrates | 64g | 21% |
| Protein | 34g | 68% |
| Fat | 56g | 86% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 1629mg | 68% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2163mg | 43% |
| Vitamin C | 51mg | 57% |
| Calcium | 787mg | 79% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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