Description
A simple recipe for homemade macaroni and cheese with broccoli, mimicking the flavor of processed cheese sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon mustard powder
- 12 ounces processed cheese product, cubed (like Velveeta)
- 1 cup shredded sharp cheddar cheese
- 2 cups cooked broccoli florets
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large 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 pan from the heat.
- Stir in the salt, pepper, paprika, and mustard powder.
- Add the cubed processed cheese product and the shredded cheddar cheese. Stir until both cheeses are completely melted and the sauce is smooth.
- Fold in the cooked broccoli florets.
- Add the drained macaroni to the cheese sauce and stir gently to coat everything evenly.
- Serve immediately.
Notes
- For best results, use room temperature milk.
- If the sauce becomes too thick upon standing, add a splash of milk to thin it slightly.
- You can steam or boil the broccoli until tender before adding it to the sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7
- Sodium: 850
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
- Cholesterol: 75
Keywords: macaroni and cheese, copycat, Velveeta, broccoli, cheese sauce, comfort food