Broccoli Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
607 kcal
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Course
Main Course
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Cuisine
American
Broccoli Mac and Cheese
Description
Broccoli Mac and Cheese blends cooked elbow macaroni and steamed broccoli in a rich cheese sauce. The sauce begins with a roux made by cooking butter and all-purpose flour until golden, which is then combined gradually with milk to create a smooth base. Dijon mustard adds subtle depth, while cheddar and gruyere cheeses melt into the sauce, giving it a creamy texture and complex flavor. The broccoli is steamed briefly to retain some bite and vibrant color. The final mixture is gently folded together and served immediately to enjoy the creamy, cheesy consistency without it becoming dry or stiff.
The flavor profile features the sharpness of cheddar balanced by the nutty gruyere and the slight tang of mustard, while the broccoli adds freshness and texture contrast. Cooking the pasta al dente ensures the dish holds together well without becoming mushy. This mac and cheese can work well as a cozy main or as a hearty side to roasted meats or grilled vegetables. It makes good use of everyday ingredients typically found in kitchens.
Leftover portions should be cooled and stored in airtight containers, remaining good refrigerated for up to 4-5 days. Variations in the recipe can be made using alternative cheeses or dairy-free substitutes, and gluten-free flours can replace all-purpose flour to make the sauce compliant with gluten sensitivities. Careful simmering and whisking are key to achieving a smooth, clingy cheese sauce.
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 2 cups milk 2%
- 1 teaspoon Dijon mustard
- salt
- black pepper
- 1 cup cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 3 cups broccoli florets
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Steam the broccoli on top of the pasta pot for 1-2 minutes, if possible. Drain the pasta well and blanch the broccoli.
- In another large saucepan over medium-high heat, melt the butter, then add the flour to make the roux. Whisk the flour and butter until they are combined and golden, about 2 minutes.
- Gradually whisk in the milk. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until sauce is thickened, about 5-7 minutes.
- Stir in the cheese, then fold in the pasta and broccoli. Serve immediately
Notes
- Leftovers should be stored in an airtight container and can be refrigerated up to 4-5 days.
- Cheeses can be substituted with other shredded varieties as preferred.
- Dairy-free milks such as unsweetened almond milk can be used in place of regular milk.
- Butter can be replaced with olive oil for a different fat source.
- To make gluten-free, substitute the flour with almond flour or a gluten-free flour blend and use gluten-free pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 90mg | 30% |
| Sodium | 439mg | 18% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1316IU | 26% |
| Vitamin C | 61mg | 68% |
| Calcium | 723mg | 72% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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