Description
Creamy Broccoli Mac and Cheese
Ingredients
12 oz elbow macaroni
2 cups broccoli florets
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and black pepper to taste
Optional: Panko breadcrumbs for topping
Directions
Cook the pasta and broccoli: Boil elbow macaroni in salted water according to package instructions. Add broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
Make the cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk while whisking continuously. Cook until the sauce thickens, about 3–4 minutes.
Add the cheese: Reduce heat to low and stir in cheddar, mozzarella, Parmesan, garlic powder, salt, and pepper until smooth.
Combine: Add the cooked macaroni and broccoli to the cheese sauce. Stir until everything is coated.
Optional bake: Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes until golden.
Serve: Garnish with fresh basil or parsley if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 450 kcal per serving
#MacAndCheese #ComfortFood #EasyDinner #VegetarianRecipes #CheesyGoodness #PastaLovers
Step-by-Step Guide
Follow these detailed steps for perfect Creamy Broccoli Mac and Cheese every time. First, ensure your broccoli florets are cut to a uniform size for even cooking. When boiling the pasta, heavily salt the water—it should taste like the sea—as this is your only chance to season the pasta itself. For the roux (butter and flour mixture), whisk constantly for a full 90 seconds to cook out the raw flour taste. When adding the milk, have it at room temperature or slightly warmed to prevent the sauce from becoming grainy. Add the milk in a slow, steady stream while whisking vigorously to create a lump-free base. Once thickened, remove the sauce from heat before adding the cheeses; this prevents them from breaking and becoming oily. Stir until fully melted and creamy.
Serving Suggestions
This dish is a hearty main but can be elevated with simple sides. For a complete meal, serve with a crisp green salad dressed with a light vinaigrette to cut through the richness. It also pairs wonderfully with roasted cherry tomatoes or garlic bread. For a protein boost, top with grilled chicken, crispy bacon bits, or seasoned chickpeas. Leftovers reheat beautifully with a splash of milk to restore creaminess.
How-to Summary
In summary: Cook pasta, adding broccoli at the end. Make a roux with butter and flour, then whisk in milk to create a béchamel. Off the heat, stir in cheeses and seasonings. Combine sauce with the drained pasta and broccoli. Optionally, top with breadcrumbs and broil until golden.
Frequently Asked Questions
Can I use frozen broccoli? Yes. Thaw and pat it dry to avoid watering down the sauce, or add it frozen directly to the pasta pot for the last 4-5 minutes of cooking.
How can I make this gluten-free? Use your favorite gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch for the roux.
What are the best cheeses for a smooth sauce? Good melting cheeses like sharp cheddar, Gruyère, Gouda, or Monterey Jack are excellent. Always grate your own cheese, as pre-shredded contains anti-caking agents that can make the sauce grainy.
Can I prepare this dish ahead of time? Assemble the mac and cheese (without broiling) and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
Why did my cheese sauce turn out grainy? This usually happens if the heat is too high when adding cheese, causing the fats to separate. Always remove the sauce from heat before stirring in the cheese, and ensure your dairy is not too cold.
Common Mistakes to Avoid
- Overcooking the broccoli: Adding it for the last 3 minutes of pasta boiling is crucial for vibrant, tender-crisp florets.
- Using cold milk: This can shock the roux and lead to lumps. Use warm or room-temperature milk.
- Adding pre-shredded cheese: The cellulose coating prevents smooth melting. Always shred blocks of cheese yourself.
- Neglecting to season the pasta water: This foundational step is essential for flavoring the entire dish.
- Broiling unattended: Breadcrumbs can burn in seconds. Watch the oven closely during the final broiling step.
Conclusion
This Creamy Broccoli Mac and Cheese recipe is the perfect fusion of comforting classic and nutritious vegetable. Its simplicity belies its delicious result, making it an ideal weeknight dinner that pleases both kids and adults. By mastering the basic cheese sauce technique and avoiding common pitfalls, you can create a consistently creamy, satisfying meal. Don’t hesitate to experiment with different cheeses or add-ins to make it your own. Enjoy this ultimate bowl of cheesy goodness!