Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni
- 2 cups broccoli florets
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Cook the pasta and broccoli: Cook the elbow macaroni according to the package directions. Add the broccoli florets to the boiling pasta during the last 3 minutes of the cooking time to lightly steam them. Once done, drain both the macaroni and broccoli thoroughly.
- Prepare the roux: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux, which will help thicken the sauce.
- Make the cheese sauce: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking and cook until the sauce thickens and coats the back of a spoon.
- Add flavor and cheese: Stir in the shredded cheddar cheese, garlic powder, salt, and black pepper. Keep stirring until the cheese is completely melted and the sauce is smooth.
- Combine all components: Mix the cooked macaroni and broccoli into the cheese sauce until everything is evenly coated.
- Serve: Serve the broccoli mac and cheese warm for a creamy, delicious meal.
Notes
- For a baked variation, sprinkle breadcrumbs on top of the combined mac and cheese and bake at 350°F (175°C) for 15 minutes until golden and bubbly.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Feel free to add a pinch of nutmeg or smoked paprika to the cheese sauce for added depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
