Yield: 4 Servings
Mac and Cheese with Broccoli
This creamy, cozy Mac and Cheese with Broccoli is the ultimate comfort food - a quick, one-pot meal that sneaks in some veggies, too!
Ingredients
- 16 oz macaroni pasta
- 2 heaping cups broccoli florets
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups shredded sharp cheddar cheese
- Parsley, optional garnish
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Instructions
- Bring a large pot of water to a boil and salt it generously, add the pasta and cook for 5 minutes.
- About 3 minutes before the pasta is ready, add in the broccoli and cook it for 3 minutes. Then drain the pasta and broccoli and set it aside.
- Return the pot to the stove, melt the butter over medium heat. Add the flour and whisk until it turns a golden-brown color creating a roux.
- Once the roux has reached the proper color, slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
- Mix in the salt and pepper and bring the mixture to a simmer for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove the pot from the heat then fold in the cheese until fully melted. Then mix the broccoli and pasta into the sauce.
- Serve and garnish with freshly minced parsley, if desired.
Notes
Storage: This broccoli mac and cheese can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1, Calories: 1581kcal, Carbohydrates: 59g, Protein: 70g, Fat: 119g, Saturated Fat: 70g, Polyunsaturated Fat: 35g, Trans Fat: 4g, Cholesterol: 347mg, Sodium: 1969mg, Fiber: 5g, Sugar: 10g