Description
Classic mac and cheese elevated with tender broccoli florets and a rich, creamy cheese sauce. A comforting side or vegetarian main dish perfect for family dinners or cozy meals.
Ingredients
pasta and vegetables
- 200g elbow macaroni
- 1 cup broccoli florets
cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Cook Pasta and Broccoli: Cook elbow macaroni according to package directions. Add broccoli florets to the boiling water during the last 2 minutes of pasta cooking to blanch them. Drain both and set aside.
- Make Roux: Melt butter in a saucepan over medium heat. Whisk in all-purpose flour and cook briefly for about 1 minute to remove raw flour taste.
- Add Milk and Thicken: Gradually whisk in milk, continuing to stir constantly until the mixture thickens and comes to a gentle simmer.
- Incorporate Cheeses: Stir in shredded cheddar cheese and grated Parmesan cheese until completely melted and smooth. Season with salt and black pepper to taste.
- Combine Sauce and Pasta: Add the cooked macaroni and broccoli to the cheese sauce, stirring to coat evenly.
- Serve or Bake: Serve immediately for a creamy texture, or transfer to a baking dish and bake in a preheated oven at 180°C (350°F) for 15 minutes for a warm, slightly baked finish. Optionally, top with breadcrumbs before baking for a crispy crust.
Notes
- Adding mustard powder to the cheese sauce provides extra depth and enhances flavor.
- For a crunchy topping, sprinkle breadcrumbs over the mac and cheese before baking.
- This dish can be prepared ahead and baked just before serving for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
