Easy Mac and Cheese with Broccoli
Creamy stovetop mac and cheese folded with tender broccoli for a quick, family-friendly dinner. Ready in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 8 oz elbow macaroni, dried or small shells
- 3 cup broccoli florets cut into bite-size pieces
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cup whole milk room temperature
- 2 cup sharp cheddar cheese, shredded freshly shredded
- 0.5 tsp garlic powder
- 0.5 tsp Dijon mustard optional but recommended
- 1 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 0.25 tsp paprika smoked or sweet
- 0.5 tsp hot sauce optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a rolling boil.
- Cook macaroni until just al dente. Add broccoli for the last 2 minutes. Drain well.
- Melt butter in a medium pot over medium heat.
- Whisk in flour and cook, whisking constantly, for 1 minute.
- Slowly whisk in milk until smooth. Simmer, stirring, until slightly thickened, 3–4 minutes.
- Remove from heat. Stir in cheddar, mustard, garlic powder, paprika, salt, pepper, and hot sauce.
- Fold in drained macaroni and broccoli until coated. Taste and adjust seasoning.
- Serve hot and creamy right away.
Notes
Variation: Stir in 2–3 tbsp cream cheese for extra silkiness or swap half the cheddar for Gruyère. To serve, top with toasted breadcrumbs and a pinch of paprika. Leftovers keep 3 days in the fridge; rewarm gently with a splash of milk.
This recipe is an original creation inspired by classic Easy Mac and Cheese with Broccoli flavors. All ingredient ratios and instructions are independently developed.