Broccoli Cheddar Mac and Cheese
A delightful blend of tender pasta, vibrant broccoli, and creamy cheddar cheese, this Broccoli Cheddar Mac and Cheese is a cozy comfort food perfect for family gatherings and potlucks.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni or any pasta shape you love
- 2 cups fresh broccoli florets feel free to swap with spinach or kale
Cheese Sauce Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk whole milk is best for creaminess
- 2 cups shredded sharp cheddar cheese the sharper, the better for a bold flavor
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
Topping (Optional)
- 0.5 cup breadcrumbs optional for a crunchy topping
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 8-10 minutes. In the last 2 minutes, add the broccoli florets. Drain and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat, whisk in the flour and cook for about 1-2 minutes until golden brown.
- Slowly pour in the milk while continuously whisking to prevent lumps. Cook until the mixture thickens and starts to bubble, about 3-5 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until creamy and smooth.
Combining and Baking
- Add the drained pasta and broccoli florets to the cheese sauce, stirring until everything is generously coated.
- Transfer the mac and cheese to a greased baking dish, sprinkle breadcrumbs on top, and broil for about 3–5 minutes until golden brown.
Notes
Storage: Place leftovers in an airtight container in the fridge for up to 3 days. Freezing: You can freeze it for up to 2 months. Just ensure it’s completely cooled before freezing. Reheating: Gently reheat in the microwave or on the stovetop, adding a splash of milk to restore creaminess.