Broccoli Mac and Cheese
Broccoli Mac and Cheese is a creamy, cheesy comfort dish enhanced with fresh broccoli for a nutritious and flavorful meal perfect for any occasion.
Servings: 4 servings
Ingredients
- 8 oz macaroni Classic elbow macaroni works best
- 2 tablespoons unsalted butter for the roux base
- 2 tablespoons all-purpose flour helps create a smooth, creamy sauce
- 1.5 cups milk whole milk preferred
- 1 teaspoon Dijon mustard adds subtle tang and depth
- 0.25 teaspoon nutmeg warm spice complementing the cheese
- 1 teaspoon garlic powder adds savory notes
- 0.5 teaspoon salt enhances flavors
- 0.25 teaspoon ground black pepper for gentle kick
- 2 cups broccoli florets fresh or frozen, lightly steamed or blanched
- 2 cups cheese blend of cheddar, Monterey Jack, or Colby
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
- While the pasta is cooking, steam or blanch the broccoli florets. To blanch, bring a small pot of water to boil, add the broccoli, and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and set aside.
- In the same pot or a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux. It should be bubbling but not browned.
- Slowly add the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens, about 3-5 minutes.
- Reduce the heat to low, then stir in Dijon mustard, nutmeg, garlic powder, salt, and black pepper. Gradually add the shredded cheese, stirring until fully melted and smooth.
- Add the cooked macaroni and broccoli back into the cheese sauce. Stir gently to combine, ensuring every piece of pasta and broccoli is coated in cheesy goodness.
- Serve your Broccoli Mac and Cheese hot, garnished with extra cheese or a sprinkle of black pepper if desired. It pairs beautifully with a fresh green salad or crispy bread for a complete meal.
Equipment
- Large Pot
- Large Saucepan
- Whisk
- Steamer or pot for blanching
Notes
Make sure to whisk the roux constantly to avoid lumps and achieve a smooth sauce. Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture. Don’t overcook the broccoli; it should still have a slight bite to add texture contrast. For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cheese sauce. If the sauce gets too thick, stir in a splash more milk to loosen it up. You can bake the mac and cheese in the oven with a breadcrumb topping for a crunchy finish.
Variations include adding cooked shredded chicken or turkey, using plant-based milk and vegan cheese for a vegan version, adding jalapeños or hot sauce for spice, swapping broccoli for other veggies like cauliflower or peas, and experimenting with different cheese blends like Gouda, mozzarella, or Parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of milk to loosen the sauce.