Broccoli Mac And Cheese
Packed with broccoli and cheddar, this mac and cheese recipe with broccoli is the ultimate comfort food to serve on busy weeknights and weekends.
Ingredients
- 1 lb elbow macaroni
- 3 cups broccoli florets, chopped
- 2 cups shredded extra sharp cheddar cheese
- 2 cups shredded whole milk mozarella cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese (for serving)
Instructions
- Boil the elbow macaroni according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Before draining, reserve 1/2 cup of pasta water. Drain pasta and broccoli, and set aside.
- In a large pot, melt the butter over medium heat. Add the flour, whisking constantly for about 1-2 minutes to form a roux. Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
- Reduce the heat to low, or turn it off, and gradually add the shredded cheddar and mozzarella cheeses, a handful at a time. Stir constantly, letting each handful melt before adding more to keep the sauce smooth.
- Stir in the garlic powder, onion powder, mustard powder, salt, and pepper. If the sauce is too thick, add a little of the reserved pasta water until you reach your preferred consistency.
- Add the cooked macaroni and broccoli to the cheese sauce, stirring until everything is well-coated.
- Optional Sprinkle cheddar cheese on top before serving for extra flavor.