Mac & Cheese with Broccoli

Serves: 7

Creamy and cheesy, this homemade macaroni and cheese is pure comfort food!

Yield: 7 to 8 servings.
Prep Time:
Cook Time:
Total Time:


1 pound short cut pasta, such as corkscrew pasta
1 head broccoli, cut into florets
3 tablespoons butter
1 small onion or 1/2 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons flour
4 cups milk
salt and freshly ground pepper, to taste
pinch nutmeg, freshly grated
1 teaspoon dry mustard powder
3 1/2 cups grated Cheddar cheese


Preheat oven to 400 degrees F.

Bring large pot of water to a boil. Generously salt. Cook the pasta until al dente, adding broccoli to pasta water after the pasta has cooked for 5 minutes. Drain.

Meanwhile, add 3 tbsp. butter to an extra large, oven-proof skillet or low Dutch oven over medium heat. When butter melts, add onion and garlic. Cook until onions begin to soften, about 3 to 5 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper, nutmeg and dry mustard powder.

Remove pan from heat. Stir in 3 cups cheddar. Add drained pasta and broccoli to skillet. Stir to combine. Sprinkle with remaining 1/2 cup cheddar cheese. (Alternatively, if skillet is not large enough, transfer to buttered baking dish.)

Bake until bubbling and top golden brown, about 20 minutes.


Add Recipe to Cook'n

blog comments powered by Disqus