Broccoli Mac and Cheese
Broccoli mac and cheese combines a comfort food favorite with fresh steamed broccoli for a delicious dinner everyone will enjoy!
Servings 6
Calories 570kcal
Ingredients
- 8 ounces Elbow Macaroni cooked to package directions for al dente (use other tube-shaped or spiral pasta, if desired)
- 8 ounces Broccoli Florets cut into bite sized pieces, steamed to desired doneness, and drained
- 4 tablespoons Butter
- 4 tablespoons Flour
- 4 cups Milk whole milk and 2% milk work well
- 1 teaspoon Salt plus 1-2 tablespoons for the pasta water and extra at the end if needed
- ½ tablespoon Worcestershire Sauce
- ¼ teaspoon Black Pepper
- ¼ teaspoon Mustard Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 12 ounces Shredded Cheddar Cheese hand shredded works best (we used medium cheddar)
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons of salt. Add the pasta and cook to package directions for al dente (or the lowest suggested cooking time). Drain well and reserve.
- Steam the broccoli in the microwave, stovetop, or following package directions. Regardless of the method used, open/uncover after cooking to let the steam escape. Drain well and reserve.
Start the sauce
- Melt the butter in a large pot over medium heat. Add the flour and cook for 2 minutes, stir frequently.
- Add the milk while stirring with a whisk. Continue adding and stirring until the sauce is smooth.
- Add the Worcestershire sauce, 1 teaspoon salt, black pepper, mustard powder, garlic powder, and onion powder. Stir well until incorporated.
- Still on medium, let the sauce come to a simmer. This will take approximately 6-8 minutes, stir occasionally. Then lower the heat to medium-low to low as soon as it simmers.
- Cook the sauce for 2-3 minutes simmering gently. Stir often, especially when it starts to thicken and do not leave it unattended.
- The sauce will thicken as it simmers, do not raise the heat because it will scorch the bottom of the sauce.
- Remove the pot from the heat. Stir the sauce a few times and wait until it stops simmering.
- Next, add the cheese a handful at a time. Stir until it melts and add another one. Continue adding and stirring until it is melted.
- Place the pot back over medium heat. Add the steamed broccoli and macaroni to the cheese sauce. Stir well and place on medium-low to low heat for about 5 minutes to warm through. Do not let it come to a simmer. Take it off the heat.
- Taste and add salt if needed. As a reference we added ½ teaspoon to ours. The sauce will thicken as it cools. Serve and enjoy.
Notes
Instructions for steaming broccoli are in the post using the microwave or stovetop if you need them. See: Steam the Broccoli.
Try not to overcook the macaroni. Remove it from the heat and drain when it’s still a little firm in the center (al dente). It will continue cooking even after it’s drained. If you need some tips to make great pasta, refer to the post section: Tips for cooking pasta.
Nutrition
Calories: 570kcal | Carbohydrates: 44g | Protein: 25g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 1107mg | Potassium: 514mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1302IU | Vitamin C: 34mg | Calcium: 633mg | Iron: 1mg