Ingredients
Scale
- 8 oz elbow macaroni or other short pasta
- 3 cups broccoli florets (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- Cook the Broccoli: Steam or blanch broccoli for 3–4 minutes until tender and bright green. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Make the Cheese Sauce: Gradually whisk in milk until smooth. Cook 3–4 minutes until slightly thickened. Stir in cheddar cheese, garlic powder, salt, pepper, and Dijon mustard. Cook until melted and creamy.
- Combine Pasta, Broccoli, and Sauce: Add pasta and broccoli to the cheese sauce. Stir to coat evenly. Stir in Parmesan if desired.
- Serve or Bake (Optional): Serve immediately stovetop or bake in greased dish at 375°F for 15–20 minutes until bubbly and golden.
Notes
- For extra flavor, top with breadcrumbs and bake until golden.
- Use any short pasta like shells, cavatappi, or penne.
- Add cooked chicken or bacon for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop or Bake
- Cuisine: American
- Diet: Vegetarian