Creamy Broccoli Mac And Cheese
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 pound elbow macaroni (or any pasta shape your kids love)
4 cups broccoli florets (cut into bite-sized pieces)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk (warm)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Directions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and broccoli together and set aside. In the last 3 minutes of the pasta's cooking time, add the broccoli florets to the pot.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a smooth paste (this is your roux). Gradually add the warm milk, whisking continuously to avoid lumps, until the mixture is smooth and begins to thicken. Add the garlic powder, onion powder, salt, & pepper. Reduce the heat to low and slowly stir in the cheddar, mozzarella, and Parmesan cheeses until fully melted and the sauce is creamy.
- Combine Pasta, Broccoli, and Cheese Sauce: Add the drained pasta and broccoli to the cheese sauce. Stir well to ensure everything is evenly coated with the creamy sauce.
- Serve: Let the mac and cheese cool for a few minutes before serving.
