Mac and Cheese with Broccoli
A creamy blend of tender pasta, sharp cheddar cheese, and fresh steamed broccoli, this mac and cheese offers comforting flavor with a nutritious twist.
6 Servings
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- ¼ teaspoon ground black pepper
- 4 cups shredded cheese
- 2 cups water
- 2 cups steamed chopped broccoli florets
- 1 box uncooked elbow or shell pasta
- ¾ teaspoon garlic salt
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- In a large pot set over medium heat, melt the salted butter until fully liquefied.
- Add the all-purpose flour and whisk continuously for approximately 30 seconds, allowing the mixture to form a smooth paste.
- Continue whisking until the butter–flour mixture develops a light golden color.
- Slowly pour in the water, whisking until fully combined and free of lumps.
- Gradually add the milk, whisking continuously to maintain a smooth consistency.
- Stir in the uncooked pasta, garlic salt, onion powder, smoked paprika, and ground black pepper.
- Bring the mixture to a boil, then reduce the heat slightly and cook for approximately 10 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and add the shredded cheese, stirring gently until the sauce is smooth and creamy.
- Fold in the steamed broccoli florets, ensuring they are evenly distributed throughout the dish.
- Serve immediately while hot.
Notes
To make this recipe gluten-free, substitute the elbow or shell pasta with a certified gluten-free pasta variety. Replace the all-purpose flour with a gluten-free flour blend suitable for thickening sauces. Ensure all other ingredients, including seasonings, are verified gluten-free.