Description
This creamy Broccoli Macaroni and Cheese is a comforting dish that makes vegetables appealing and delicious, perfect for any meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Once cooked, drain and set aside.
- In the same pot, add broccoli florets to the boiling pasta water during the last 3-4 minutes of cooking. Drain both the macaroni and broccoli together and set aside.
- In a large pot, melt the butter over medium heat. Add the flour, garlic powder, onion powder, salt, and pepper, whisking until smooth.
- Gradually pour in the milk while stirring constantly until the mixture thickens and becomes creamy.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth.
- Add the cooked macaroni and broccoli to the cheese sauce, stirring well to coat evenly.
- Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20 minutes or until bubbly and golden.
Notes
To store leftovers, refrigerate in an airtight container for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg