Broccoli Mac and Cheese
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(7)
Ingredients
4
- 10 ounces elbow macaroni, shells or other short cut pasta
- 3 cups small broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder, optional
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Parmesan cheese and crushed red pepper flakes, for serving, optional
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Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, according to package instructions. Add the broccoli to the pot during the last 3 minutes of the pasta’s cooking time. The broccoli is done when it’s bright green and crisp-tender. Reserve 1 cup of the pasta water. Drain the pasta and broccoli and set aside.
Step 2
Return the pot to the stovetop and melt the butter over medium heat. Turn the heat to low and whisk in the flour to create a paste. Whisk in milk until smooth. Turn the heat to medium and whisk until the sauce starts to thicken, about 3 to 5 minutes.
Step 3
Stir in the cheddar cheese until it is melted into the sauce. Add the ground mustard, garlic powder (if using), salt, and pepper.
Step 4
Add the drained pasta and broccoli and stir until well coated with the cheese sauce. If the sauce is too thick, add a little of the reserved pasta water and stir to combine.
Step 5
Ladle into bowls and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.
Step 6
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Chef's notes
Cook the pasta to al dente according to package instructions.
Don’t overcook the broccoli. The broccoli is done when it’s bright green and tender, but still crisp.
Make sure you reserve some pasta water before draining. It’s always a good idea to save some of the cooking water to add to the sauce. Not only will the starchy water help thicken the sauce, but it will also enhance the water and help the sauce stick to the pasta.
Use whole milk so the sauce is rich and creamy.
When making the roux, cook over low heat and whisk constantly to make sure it doesn’t burn.
Don’t use pre-shredded cheese, it contains a powder coating and won’t melt as well. Buy a block of cheddar cheese and grate it.
Use half and half instead of milk for a super rich mac and cheese. If you want a lighter mac and cheese, you can use low fat milk.
Use a different cheese or mix a few cheeses. A few good options are:
white cheddar, fontina, gruyere, mozzarella, smoked gouda, and Monterey jack.
I recommend using fresh broccoli, but frozen broccoli will work in a pinch. Steam before adding to the mac and cheese.
If you don’t like broccoli, try cauliflower.
Add a dash of hot sauce for a kick.
Stir in chopped cooked chicken, sausage, or bacon for a boost of protein.
Top with breadcrumbs. I love using the toasted breadcrumbs I use to make lemon spaghetti.
If you need the recipe to be gluten-free, use gluten-free pasta and all-purpose gluten-free flour to make the roux.
