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Bowl of creamy broccoli macaroni and cheese topped with melted cheese and broccoli florets

Macaroni and Cheese with Broccoli

A delightful twist on a classic comfort food, featuring creamy cheese, tender pasta, and vibrant broccoli.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb elbow noodles
Sauce
  • 0.5 cup salted butter for rich flavor
  • 0.5 cup all-purpose flour for creamy texture
  • 1.5 tsp onion powder for aromatic depth
  • 1.5 tsp Dijon mustard for subtle tang
  • 1 tsp salt to enhance flavors
  • 0.5 tsp pepper for a hint of warmth
  • 3 cups milk for a creamy base
  • 8 oz hand-shredded yellow cheese (Colby Jack or cheddar) for gooey melt
Vegetables
  • 2 cups steamed broccoli florets for a nutritious boost

Method
 

Cooking the Pasta
  1. Fill a large saucepan with water and bring it to a rolling boil. Add the elbow noodles and cook until al dente, about 7-8 minutes. Drain and set aside.
Making the Roux
  1. In a large saucepan, melt the salted butter over medium heat. Whisk in the flour to form a roux. Add salt, pepper, onion powder, and Dijon mustard, cooking for another minute while whisking continuously to prevent lumps.
Creating the Cheese Sauce
  1. Gradually add the milk to the roux, whisking until smooth. Keep whisking for about 5 minutes until the sauce thickens, then remove from heat.
Adding the Cheese
  1. Stir in the hand-shredded cheese, allowing it to melt into the sauce, whisking until fully incorporated.
Combining Everything
  1. Gently fold in the cooked pasta and steamed broccoli florets, ensuring everything is coated in the rich cheese sauce. Serve immediately.

Notes

For an extra creamy sauce, add a splash of cream or half-and-half. Experiment with different cheeses or add breadcrumbs for a crispy topping.