Broccoli Cheddar Mac and Cheese
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Whisk
- 1 colander
- 1 Baking dish
- 1 Wooden spoon
Ingredients
- 2 cup elbow macaroni
- 4 cup water
- 1 tablespoon salt
- 2 cup broccoli florets
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Bring a large pot of water to a boil and add salt.
- Add the elbow macaroni and cook according to package instructions.
- In the last 3 minutes of pasta cooking, add the broccoli florets to the pot.
- Drain the macaroni and broccoli using a colander and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute until smooth.
- Gradually add the milk, whisking continuously until the mixture thickens.
- Stir in the cheddar cheese, garlic powder, and black pepper until the cheese is melted.
- Combine the cheese sauce with the drained macaroni and broccoli in a baking dish.
- Sprinkle breadcrumbs evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 10 minutes until the top is golden brown.
- Let the dish rest for 5 minutes before serving.
Notes
When cooking Broccoli Cheddar Mac and Cheese, use fresh broccoli for the best flavor and texture; it can be steamed separately if preferred, but adding it to the pasta water saves a step. Feel free to adjust the cheese quantity to suit your taste, opting for sharp cheddar if you prefer a more pronounced flavor. For a crunchy topping, consider toasting the breadcrumbs in a little butter before sprinkling them over the dish.
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