You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!
Broccoli Mac and Cheese
My family members tend to be pretty good vegetable eaters. However, there are times when they do get a little picky. Fortunately, with the simple addition of a bit of cheese, I can pretty much guarantee that I won’t hear a peep of a complaint.
Homemade mac and cheese is super simple to make. Simply whisk the flour and spices with the milk and cream until smooth. Then slowly warm it on the stove until it begins to thicken, add in the shredded cheese, and keep the heat on low until all melts together.
I find that the cheese melts faster and the sauce is creamier when the cheese is freshly grated. Pre-shredded cheese will certainly work in a pinch, but for the smoothest, creamiest broccoli mac and cheese sauce, take a few minutes and grate the cheese yourself.
Mac and Cheese with Broccoli
You’ll need the following ingredients to make this recipe:
- pasta large elbow, fusilli, or penne work well
- broccoli florets
- whole milk and heavy cream
- all-purpose flour
- granulated garlic, dry mustard, granulated onion, cayenne pepper
- shredded cheddar cheese
- shredded Monterey Jack cheese
Cut into small florets, fresh broccoli will blanch very quickly. Throw it into the boiling pasta for the last 30 seconds of its cooking time and it will be perfect.
Broccoli Mac and Cheese Recipe
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.
Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Drain and do not rinse.
While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
Warm the cream in the same pot used for the pasta. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
Continue whisking until the milk thickens slightly, about 4-5 minutes. Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt.
Remove from the heat once all the cheese has melted. Add the pasta and broccoli to the cheese sauce and stir to coat. Taste and add salt to the broccoli mac and cheese, only if needed.
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Broccoli Mac and Cheese
Ingredients
- 1 lb dried pasta large elbow, fusilli, or penne work well
- 4 cups small broccoli florets
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon granulated garlic
- ¼ teaspoon dry mustard
- ¼ teaspoon granulated onion
- ⅛ teaspoon cayenne pepper
- 2 cups freshly shredded cheddar cheese
- 1½ cups freshly shredded Monterey Jack cheese
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Drain and do not rinse.
- While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
- Warm the cream in the same pot used for the pasta. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
- Continue whisking until the milk thickens slightly, about 4-5 minutes. Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt.
- Remove from the heat once all the cheese has melted. Add the pasta and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Nutrition
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