Description
A creamy and cheesy pasta dish with broccoli.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package instructions.
- Add broccoli florets in the last 2 minutes of cooking.
- Drain macaroni and broccoli.
- In a saucepan, melt butter over medium heat.
- Stir in flour, garlic powder, salt, and pepper to form a roux.
- Gradually add milk, whisking until smooth.
- Cook until the sauce thickens.
- Remove from heat and stir in cheddar and Parmesan cheese until melted.
- Combine cheese sauce with macaroni and broccoli.
- Serve warm.
Notes
- Use fresh broccoli for best flavor.
- Add breadcrumbs on top for a crunchy texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: broccoli mac and cheese, creamy pasta, cheesy pasta