Creamy Broccoli Mac and Cheese

Name: Creamy Broccoli Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces pasta shells; 2 tablespoons butter; 2 cloves garlic; 1 shallot; 2 tablespoons all-purpose flour; 1 ⅓ cups milk; 1 cup half and half; 1 teaspoon Dijon mustard; salt; black pepper; 3 cups broccoli; 6 ounces cheddar cheese

User Reviews

4.9

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Creamy Broccoli Mac and Cheese

Iris Warren

Report

This Creamy Broccoli Mac and Cheese combines tender pasta shells with a smooth cheese sauce made from butter, garlic, shallot, flour, milk, half and half, and sharp cheddar cheese. The addition of chopped broccoli florets introduces a mild vegetable texture and contrast. The result is a rich, velvety dish with a balance of cheesy flavor and fresh broccoli.

Description

Creamy Broccoli Mac and Cheese begins by cooking medium pasta shells until al dente. A roux is made by sautéing garlic and shallot in butter, then whisking in flour to create a base. Milk, half and half, and Dijon mustard are gradually added to form a slightly thickened cheese sauce. Seasoning with salt and pepper balances the flavor.

The cooked pasta and broccoli florets are stirred into the sauce along with extra-sharp cheddar cheese until thoroughly combined and heated through. The broccoli adds a tender crunch and a fresh element that cuts through the richness of the creamy cheese sauce. The pasta shells retain sauce well in their curved shape.

This dish is best served immediately to enjoy the creamy texture and melty cheese. It can be a main course or a hearty side dish. The mild flavor and comforting texture make it suitable for a family-friendly meal.

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Ingredients

Servings

8 ounces pasta shells medium
2 tablespoons butter unsalted
2 cloves garlic minced
1 shallot minced
2 tablespoons all-purpose flour
1 ⅓ cups milk whole
1 cup half and half
1 teaspoon Dijon mustard
salt Kosher salt and freshly ground
black pepper Kosher salt and freshly ground
3 cups broccoli chopped florets
6 ounces cheddar cheese grated, extra-sharp

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Instructions

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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large cast iron skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, half and half and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta, broccoli and cheese until well combined, about 3-4 minutes.
Serve immediately.