Description
Creamy and comforting mac and cheese with the added goodness of broccoli.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 head broccoli, chopped into florets
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Steam or boil broccoli florets until tender-crisp. Drain and set aside.
- In a large saucepan or Dutch oven, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly, until a smooth paste forms.
- Gradually whisk in milk until smooth. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Stir in salt, black pepper, garlic powder, and onion powder.
- Remove from heat and stir in cheddar and Gruyere cheeses until melted and smooth.
- Add the cooked macaroni and broccoli to the cheese sauce. Stir to combine.
- Serve warm.
Notes
- For extra flavor, you can add a pinch of nutmeg to the cheese sauce.
- If you prefer a crispy topping, transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg