Name: Mac and Cheese with Broccoli
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb elbow pasta; 4 cup broccoli florets; 4 tbsp unsalted butter; 3 tbsp all-purpose flour; 2.5 cup whole milk; 2 cup sharp cheddar cheese; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp smoked paprika; 0.25 tsp dry mustard powder

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680 cal28g protein72g carbs28g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Mac and Cheese with Broccoli

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Comfort Food25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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elbow pasta1 lb

broccoli florets4 cups

unsalted butter4 tbsp

all-purpose flour3 tbsp

whole milk2.5 cups

sharp cheddar cheeseshredded2 cups

salt1 tsp

black pepper0.5 tsp

smoked paprika0.25 tsp

dry mustard powder0.25 tsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil. Add pasta and cook 2 minutes less than package directions. Add broccoli florets to the pot in the last 2 minutes of cooking. Drain in a colander and set aside, reserving 1 cup of pasta water.

2While the pasta cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until it's a smooth paste.

3Slowly pour in milk while whisking to avoid lumps. Continue cooking and stirring for 5 minutes until the sauce thickens and coats the back of a spoon.

4Remove from heat and stir in shredded cheddar cheese until completely melted and smooth. Season with salt, black pepper, smoked paprika, and dry mustard powder.

5Return the drained pasta and broccoli to the pot and pour the cheese sauce over it. Fold gently to coat everything. If it feels too thick, add a splash of the reserved pasta water until you reach your preferred consistency.

6Divide among bowls and serve immediately.