Broccoli Mac and Cheese
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
634 kcal
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Course
Main Course
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Cuisine
American
Broccoli Mac and Cheese
Description
Broccoli Mac and Cheese brings together elbow macaroni cooked al dente and broccoli florets cooked until bright green and slightly crisp. The cheese sauce starts with a butter and flour roux, which is then whisked with milk and thickened over medium heat. Cheddar cheese melts into the sauce, along with seasonings like mustard powder, salt, and optional garlic powder, creating a rich, smooth sauce. Adding the drained pasta and broccoli back into the sauce ensures everything is evenly coated. Optional Parmesan cheese and crushed red pepper flakes can be added at serving for extra depth and mild heat. This recipe balances creamy and cheesy textures with fresh broccoli for a comforting meal.
Ingredients
- 10 ounces elbow macaroni shells or other short cut pasta
- 3 cups broccoli florets small
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups milk whole
- 2 cups cheddar cheese shredded
- 1/2 teaspoon mustard powder ground
- 1/2 teaspoon garlic powder optional
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Parmesan Cheese for serving, optional
- crushed red pepper flakes for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, according to package instructions. Add the broccoli to the pot during the last 3 minutes of the pasta’s cooking time. The broccoli is done when it's bright green and crisp-tender. Reserve 1 cup of the pasta water. Drain the pasta and broccoli and set aside.
- Return the pot to the stovetop and melt the butter over medium heat. Turn the heat to low and whisk in the flour to create a paste. Whisk in milk until smooth. Turn the heat to medium and whisk until the sauce starts to thicken, about 3 to 5 minutes.
- Stir in the cheddar cheese until it is melted into the sauce. Add the ground mustard, garlic powder (if using), salt, and pepper.
- Add the drained pasta and broccoli and stir until well coated with the cheese sauce. If the sauce is too thick, add a little of the reserved pasta water and stir to combine.
- Ladle into bowls and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 935mg | 39% |
| Potassium | 608mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 59mg | 66% |
| Calcium | 600mg | 60% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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