Cheesy Broccoli Cheddar Mac
This Cheesy Broccoli Cheddar Mac is SO EASY! Tender pasta and vibrant broccoli meet a rich, creamy cheddar sauce for a comforting, crowd-pleasing meal.
Servings: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups broccoli florets fresh
- 2 cups shredded cheddar cheese
- 1 cup milk whole milk preferred
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt to taste
- black pepper to taste
- 0.5 cup grated parmesan cheese
Instructions
Step 1: Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, about 7-8 minutes, until al dente. During the last 2 minutes, add the broccoli florets to blanch until bright green and tender-crisp. Drain both and set aside.
Step 2: Make the Roux
- In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form the roux.
Step 3: Add Milk and Seasonings
- Slowly pour in the milk while whisking continuously. Add garlic powder, onion powder, salt, and black pepper. Cook and whisk until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
Step 4: Melt in the Cheeses
- Remove from heat. Stir in shredded cheddar and grated parmesan cheeses gradually until fully melted and smooth. Taste and adjust seasoning if needed.
Step 5: Combine Everything
- Add the cooked macaroni and broccoli to the cheese sauce. Gently fold until well coated.
Step 6: Serve and Enjoy
- Transfer to serving bowls and garnish with extra cheese or freshly ground pepper if desired. Serve warm.
Equipment
- Large pot
- Colander
- Medium Saucepan
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Notes
- Use freshly shredded cheese for a smoother, creamier sauce.
- Blanch broccoli just until tender-crisp to avoid mushiness.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of milk.
- For a baked version, top with breadcrumbs and bake at 350°F (175°C) for 20 minutes until bubbly.
