Description
This broccoli mac and cheese is a creamy, comforting twist on a classic but with a sneaky veggie that pairs perfectly with a cheese sauce. It comes together in less than 25 minutes for a fast and family-friendly meal or side dish.
Ingredients
8 oz medium pasta shells
3 cups broccoli florets, chopped
2 tablespoons salted butter
1/4 cup yellow onion, diced
2 tablespoons all-purpose flour
1 &2/3 cup whole milk
2/3 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon coarse ground pepper
1 1/2 cup cheddar cheese, freshly shredded
1/2 cup parmesan cheese, freshly shredded
Optional garnish- coarse ground pepper and more parmesan cheese
Instructions
- Boil a large pot of salted water and add the shells. During the last 3 minutes of cooking add the broccoli. Cook until the broccoli is tender but firm still. Reserve ½ cup of pasta water before draining. Drain well and set aside.
- While pasta cooks, in a tall skillet or a large soup pot melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Sprinkle the flour over top and whisk to combine and cook for about 1-2 minutes. Slowly pour in the milk while whisking followed by the heavy cream.
- Sprinkle the salt, mustard powder, garlic powder, and pepper over the top and whisk again. Cook for about 8 minutes or until it’s slightly thickened.
- Add the cheddar and parmesan cheeses a handful at a time, stirring to melt in between each addition.
- Pour the pasta and broccoli into the cheesy sauce and stir to coat evenly. If the sauce is too thick add a bit of the pasta water to get a good consistency. The sauce will thicken as it cools.
- Serve warm with a garnish of parmesan and a crank of fresh pepper, if desired.
Notes
Ingredients Substitutions:
You can swap the cheeses for others of your choice. Some good options are white cheddar, gruyere, Monterey jack, etc.
You can swap broccoli for cauliflower.
Add protein by adding some smoked sausage, chicken breasts, or even bacon.
Low fat milk can be used in place of whole milk and cream but you will have a less rich and a less thick sauce. I would decrease the milk by ¼ cup.
You can use frozen broccoli. Steam it beforehand and drain as much liquid as possible before adding it to the sauce. Do not cook it in the pot with the noodles.
Storage Instructions:Store in an airtight container in the fridge for up to 3-4 days. This does not freeze well.
Reheat in the microwave but the sauce will absorb into the noodles so it won’t be as saucy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
