Description
A comforting and hearty Broccoli Mac and Cheese that combines tender elbow macaroni, vibrant steamed broccoli, and a creamy cheese sauce with cheddar and gruyere. This healthier twist on a classic favorite is perfect for an easy and satisfying weeknight meal.
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 al dente according to package instructions. If possible, steam the broccoli florets on top of the pasta pot for 1-2 minutes. Drain the pasta thoroughly and blanch the broccoli briefly to preserve its crispness.
- Make the Roux: In another large saucepan over medium-high heat, melt the butter. Add the all-purpose flour and whisk continuously until the mixture is combined and turns golden, about 2 minutes, to form a roux.
- Add Milk and Seasonings: Gradually pour in the 2% milk while whisking to prevent lumps. Stir in the Dijon mustard and season with salt and freshly cracked pepper to taste. Bring the sauce to a boil, then reduce heat to low and simmer, whisking occasionally until the sauce thickens, about 5-7 minutes.
- Incorporate Cheese: Remove the sauce from heat and stir in the shredded cheddar and gruyere cheeses until completely melted and smooth.
- Combine and Serve: Fold the cooked pasta and steamed broccoli into the cheese sauce until everything is evenly coated. Serve immediately and enjoy a creamy, cheesy, and vegetable-packed meal.
Notes
- This healthier version of a family favorite combines nutritious broccoli with a creamy cheese sauce for a well-balanced meal.
- Steaming broccoli on top of the pasta pot saves time and enhances flavor.
- Use freshly shredded cheese for a smoother melt and richer taste.
- Serve immediately for best texture, as the sauce can thicken when cooled.
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
