Stove Top Broccoli Mac and Cheese
User Reviews
5
Stove Top Broccoli Mac and Cheese
Description
The recipe starts with cooking the elbow pasta in salted water, then separately preparing broccoli florets cooked until tender and finely chopped. A roux is made by cooking butter and flour with garlic powder, before gradually whisking in milk. Cream cheese and a small amount of Dijon mustard are added to the sauce to intensify creaminess and flavor depth. Sharp cheddar cheese finishes the sauce, melting smoothly for richness.
The drained pasta and broccoli are combined into the cheesy sauce and tossed to coat evenly. Adjusting thickness is possible by adding reserved pasta water or more milk, allowing control over the sauce consistency. The garlic powder subtly seasons without overpowering, while the mild mustard adds gentle tanginess. This stovetop method yields a creamy, smooth sauce enveloping the pasta and broccoli pieces.
This dish offers a balanced meal component, combining starch, dairy, and vegetables in one pot. It's suitable for a satisfying lunch or dinner side. The fine chopping of cooked broccoli integrates it seamlessly without large vegetable chunks, appealing to a broad range of tastes. Serving warm is recommended to enjoy the creamy texture and melted cheese.
Notes specify to use mostly broccoli florets with little stem and to steam or boil the broccoli before chopping finely. Preference for a milder or stronger cheddar flavor can be adjusted by increasing the cheddar quantity. These details help achieve ideal flavor and texture.
Ingredients
- 8 oz. pasta dry elbow
- salt
- 4 cups broccoli cooked then finely chopped, florets
- 3 1/2 Tbsp butter
- 3 1/2 Tbsp flour
- 1/4 tsp garlic powder
- 1 3/4 cups milk
- 4 oz. cream cheese diced into small cubes
- 1 - 2 tsp Dijon mustard to taste
- 8 oz cheddar cheese shredded, sharp
Instructions
- Cook pasta in salted boiling water according to directions on package. Reserve a little pasta water to thin sauce later on if desired. Drain pasta well.
- While macaroni is cooking, melt butter in a pot over medium heat. Add in flour and garlic powder and cook, whisking constantly for 2 minutes.
- Slowly pour in milk while whisking, then once all of the milk has been added whisk somewhat vigorously to smooth any little lumps.
- Add in cream cheese and mustard and cook, whisking constantly until cream cheese has melted and mixture has thickened well.
- Remove from heat then add in cheese and stir briskly to melt cheese.
- Pour drained pasta and drained broccoli into the pan with the sauce and toss everything to evenly coat, while seasoning with salt to taste.
- Thin sauce with a little pasta water or milk if desired. Serve warm.
Notes
- Use mostly broccoli florets with minimal stems; steam or boil until fully tender before finely chopping.
- Adjust cheddar amount to taste if a stronger cheese flavor is desired.
User Reviews
Overall Rating
5
You'll Also Love
