Broccoli Mac and Cheese
Creamy mac and cheese with steamed broccoli made from a roux-based cheese sauce.
Servings: 4 servings
Ingredients
Ingredients
- ?8 oz 225 gmacaroni
- ?2 tablespoonsunsalted butter
- ?2 tablespoonsall-purpose flour
- ?1 and 1/2 cupsmilk
- ?1 teaspoondijon mustard
- ?1/4 teaspoonnutmeg
- ?1 teaspoongarlic powder
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?2 cupsbroccoli florets
- ?2 cupscheesesuch as cheddar Monterey Jack, or Colby
Instructions
Instructions
- Bring a large pot of water to a boil, add the macaroni, and cook until al dente according to the package directions. Before draining, reserve a small amount of the pasta cooking water, then drain the pasta and set it aside.
- While the pasta cooks, steam the broccoli florets in a steamer basket over simmering water (or in a covered pan with a small amount of water) until bright green and just tender, about 4–5 minutes. Drain and set aside.
- In a large pan or pot over medium heat, melt the butter. Add the flour and cook, whisking constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk until the mixture is smooth. Add the Dijon mustard, nutmeg, garlic powder, salt, and ground black pepper. Continue to whisk as the sauce heats to a gentle simmer and thickens.
- Remove the pan from the heat or lower to very low, then add the shredded/grated cheese in batches, whisking after each addition until the sauce is smooth and the cheese is fully melted.
- Add the cooked macaroni and steamed broccoli to the cheese sauce. Stir gently to combine and coat everything evenly. If the sauce is too thick, thin it with a little of the reserved pasta cooking water until you reach the desired consistency.
- Taste and adjust seasoning if needed, then serve immediately.
Equipment
- Large Pot
- steamer basket or covered pan
- large pan or pot
- Whisk
- Colander
Notes
Use any type of short pasta shape such as macaroni, rotini, fusilli, or pasta shells.
Make sure that you don’t overcook the pasta, you need it to be just al dente.
Steam the broccoli before adding it to the pasta, either in a separate pot, over the pasta, or in the microwave.
The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The store grated cheese doesn’t melt very well as it contains anti-caking agents.
When reheating mac and cheese, add a splash of water as the sauce will be too thick.
You can make this in the Instant Pot if you prefer, check out myInstant Pot broccoli mac and cheese.
Make sure that you don’t overcook the pasta, you need it to be just al dente.
Steam the broccoli before adding it to the pasta, either in a separate pot, over the pasta, or in the microwave.
The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The store grated cheese doesn’t melt very well as it contains anti-caking agents.
When reheating mac and cheese, add a splash of water as the sauce will be too thick.
You can make this in the Instant Pot if you prefer, check out myInstant Pot broccoli mac and cheese.