Macaroni and Cheese with Broccoli
A comforting classic featuring creamy, cheesy pasta combined with vibrant steamed broccoli, perfect for family dinners.
Ingredients
Pasta and Broccoli
- 1 lb elbow noodles Small, curved pasta shapes
- 2 cups steamed broccoli florets Adds color, crispness, and nutrition
Cheese Sauce Base
- 0.5 cup salted butter Essential for a smooth sauce
- 0.5 cup all-purpose flour Used to create a roux
- 1.5 tsp onion powder Provides warm flavor
- 1.5 tsp Dijon mustard Adds tanginess to the dish
- 1 tsp salt
- 0.5 tsp pepper Balancing the richness
- 3 cups milk Creamy base for the sauce
- 8 oz hand-shredded yellow cheese (Colby Jack or Cheddar preferred) Key ingredient for creaminess
Instructions
Cooking the Pasta
- Fill a large saucepan with water and bring it to a boil. Add the elbow noodles and cook until al dente, following package instructions. Drain and set aside.
Making the Roux
- In a separate large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Add salt, pepper, onion powder, and Dijon mustard. Cook for about a minute, whisking to blend flavors.
Preparing the Cheese Sauce
- Gradually add the milk to the roux, whisking continuously until smooth. Keep whisking until thickened (about 5 minutes). Remove from heat, add shredded cheese, and whisk until melted.
Combining Everything
- Add the cooked noodles and steamed broccoli to the cheese sauce. Stir until well combined. Serve immediately.
Notes
For added flavor, mix different cheeses, and consider topping with breadcrumbs before baking for a crispy finish. Fresh herbs can enhance the dish's brightness.