Description
A creamy and comforting mac and cheese dish with fresh broccoli, made all in one pot for easy cleanup.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups broccoli florets
- 2 cups milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Bring 4 cups of water to a rolling boil. Add a pinch of salt.
- Stir in the macaroni and cook until al dente, about 7-8 minutes.
- Add the broccoli florets in the last 2 minutes of cooking.
- Drain the macaroni and broccoli; set aside.
- Melt butter in the same pot over medium heat.
- Stir in flour and cook for about 1 minute.
- Whisk in milk gradually until thickened (3-5 minutes).
- Add cheese a little at a time until melted and smooth.
- Fold in the drained macaroni and broccoli until well-coated.
- Season with salt and pepper to taste and serve warm.
Notes
For creamier mac and cheese, add a splash of cream or more cheese. Store leftovers in an airtight container for up to 3-5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg