Description
A simple recipe for creamy macaroni and cheese with added broccoli florets.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 cups fresh broccoli florets
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, steam the broccoli florets until tender-crisp. Set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
- Add the shredded cheddar and Monterey Jack cheeses, stirring until the cheese is completely melted and the sauce is smooth.
- Fold in the cooked macaroni and the steamed broccoli.
- Serve immediately.
Notes
- For a richer flavor, use freshly grated cheese instead of pre-shredded.
- You can bake this dish for 15 minutes at 375 degrees Fahrenheit after mixing if you prefer a baked topping.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 90
Keywords: Broccoli Mac And Cheese, cheddar, macaroni, cheese sauce, comfort food, vegetarian pasta