This easy macaroni and cheese is a snap to prepare, and it's cooked on the stovetop using just one saucepan. Lots of sharp cheddar cheese paired with the broccoli gives this macaroni and cheese amazing flavor.
If you have a hard time getting your kids to eat their broccoli, try this combination. They might like it!
This broccoli macaroni and cheese can be served as a side dish or main dish.
- 8 ounces elbow macaroni, about 2 cups uncooked
- 12 to 16 ounces chopped frozen broccoli,
- 4 tablespoons butter
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 3 cups (12 ounces) shredded sharp Cheddar cheese
- salt, to taste
Cook the macaroni in boiling salted water following package directions, adding the chopped broccoli about 1 minute before the macaroni is done. Drain in a colander.
In the same saucepan over medium heat, melt the butter. Stir in the mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.
Gradually whisk the milk into the flour mixture. Cook, stirring, until the sauce is thickened and bubbling.
Add the cheese and continue stirring until the cheese has melted. Taste and add salt, as needed.
Add the drained macaroni and broccoli and stir to combine thoroughly.
Transfer to a serving dish or individual bowls.
Serves 4 to 6 as a side dish or main dish.
Note: If you like a crunchy topping, put the macaroni and cheese mixture in a lightly buttered baking dish. Combine 1 cup of soft bread crumbs with 2 tablespoons of melted butter. Sprinkle the bread crumbs over the macaroni and cheese. Bake the casserole in a preheated 375 F for about 20 minutes, or until the topping has browned.
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