Description
Macaroni with Broccoli and Cheddar is a comforting classic that combines tender elbow pasta, vibrant broccoli, and rich cheddar cheese into a deliciously creamy dish. Perfect for weeknight dinners or potlucks, this recipe is sure to please everyone at the table. With its gooey cheese sauce and crunchy topping option, it’s not just a meal—it’s a nostalgic experience that brings smiles with every bite.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, grated
- 1 cup whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs (optional)
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (7-8 minutes).
- 2. Add the Broccoli: Two minutes before the pasta is finished, add chopped broccoli florets.
- 3. Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in flour to form a roux; cook for about one minute until golden. Gradually whisk in milk until smooth.
- 4. Melt in Cheese: Reduce heat and stir in grated cheddar until fully melted and creamy.
- 5. Combine Everything: Drain pasta and broccoli, then fold them into the cheese sauce until evenly coated.
- 6. Bake (Optional): For a crispy top, transfer to a greased baking dish, sprinkle with panko mixed with melted butter, and bake at 350°F (175°C) for 20 minutes or until golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg