Broccoli Mac and Cheese
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!
Servings: 6
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
Calories: 711kcal | Carbohydrates: 38g | Protein: 29g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 1843mg | Potassium: 539mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2220IU | Vitamin C: 56mg | Calcium: 612mg | Iron: 3mg