Description
This Broccoli Mac and Cheese recipe offers a healthier twist on a classic comfort food by combining creamy cheeses and tender broccoli with perfectly cooked elbow macaroni. It’s quick to prepare, making it an ideal weeknight meal packed with wholesome goodness and hearty flavor.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni
- 3 cups broccoli florets
Cheese Sauce
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
Instructions
- Cook Pasta and Steam Broccoli: In a large pot of boiling salted water, cook the elbow macaroni until al dente according to the package instructions. If possible, steam the broccoli florets above the pasta pot for 1-2 minutes. Drain the pasta well and blanch the broccoli briefly in cold water to retain color and texture.
- Make Roux: In another large saucepan set over medium-high heat, melt the salted butter. Add the all-purpose flour and whisk constantly for about 2 minutes until the mixture is combined and golden, forming a roux which will thicken the sauce.
- Prepare Cheese Sauce: Gradually whisk in the 2% milk to avoid lumps. Stir in the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer gently, whisking occasionally until the sauce thickens, about 5-7 minutes.
- Add Cheese: Remove the sauce from heat and stir in the shredded cheddar and gruyere cheeses until melted and smooth, creating a creamy cheese sauce.
- Combine Ingredients: Fold the cooked elbow macaroni and broccoli florets into the cheese sauce, mixing gently to coat evenly.
- Serve: Serve the broccoli mac and cheese immediately while warm and creamy for the best comforting experience.
Notes
- This healthier version of a family favorite is hearty and comforting.
- The recipe is quick and easy, perfect for weeknight dinners.
- Steaming broccoli over the pot of pasta saves time and adds flavor.
- Dijon mustard enhances the depth of the cheese sauce.
- Use 2% milk for a balance of creaminess and lighter fat content.
Nutrition
- Serving Size: 1 serving
- Calories: 607 kcal
- Sugar: 9 g
- Sodium: 439 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 90 mg
