Alright, so here’s the deal—mac and cheese is the comfort food that hugs your soul, and broccoli? Well, it’s the veggie that sneaks in like the underappreciated hero of the dinner table. The combination of creamy cheese and vibrant green florets is like a cozy sweater on a rainy day; it just works, even if you can’t quite put your finger on why. Imagine sitting in your kitchen, the aroma of cheddar goodness wrapping around you like a favorite childhood memory, and suddenly, the world outside can wait.
Steps
- Boil pasta in a large pot of salted water until it’s al dente, following the package directions. Steam broccoli on top of the pasta pot for 1-2 minutes if possible, then drain both pasta and broccoli, and blanch the broccoli.
- In a separate saucepan over medium-high heat, melt butter and add flour to create a roux. Stir the mixture until it becomes golden, which should take about 2 minutes.
- Gradually whisk in milk, then add Dijon mustard, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer, whisking occasionally, until it thickens, which should take around 5-7 minutes.
- Stir in the shredded cheese until it melts into the sauce. Add the cooked pasta and blanched broccoli, folding them into the cheese sauce until everything is well combined.
- Serve immediately for the best texture and flavor. Store any leftovers in an airtight container in the fridge for up to 4-5 days.
Ingredients
- 8 ounces of short cut pasta (such as elbow macaroni, mini shells, or cavatappi)
- 2 varieties of shredded cheese (cheddar and gruyere recommended)
- Butter (such as Danish Creamery Butter)
- 3 cups of broccoli florets
- Milk
- All-purpose flour
- Dijon mustard
- Salt
- Pepper
Nutritional Values
Calories: 607kcal | Carbohydrates: 56g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 439mg | Potassium: 562mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1316IU | Vitamin C: 61mg | Calcium: 723mg | Iron: 2mg
FAQ
- How long can I store broccoli mac and cheese in the refrigerator?
- You can store this vegetarian dish in an airtight container in the refrigerator for up to 4-5 days. However, for the best texture and flavor, it’s ideal to enjoy it on the day it’s made.
- What dishes pair well with broccoli mac and cheese?
- This recipe already includes broccoli, making it a wholesome meal on its own. However, you can pair it with a Brussels sprout salad or oven-roasted carrots for added variety.
- Is it possible to freeze leftover mac and cheese?
- Freezing pasta is not recommended as it tends to absorb moisture and may become soggy when thawed. It’s best to consume the dish within a few days or turn leftovers into mac and cheese bites for a fun appetizer.
- Can I make substitutions in the broccoli mac and cheese recipe?
- Yes, you can use different types of shredded cheeses, or replace milk with a dairy-free alternative like unsweetened almond milk. Olive oil can substitute butter, and gluten-free options like almond flour or a GF 1:1 mix can be used for the roux and pasta.
- What type of pasta is best for broccoli mac and cheese?
- Short cut pasta such as elbow, mini shells, or cavatappi is recommended. These types have ample surface area, ensuring each bite is fully coated in the cheesy sauce.
Tips
- Opt for short pasta varieties like elbow macaroni or mini shells to ensure that each piece is thoroughly coated in the cheese sauce.
- Cook the pasta to an al dente texture, as it will continue cooking slightly when mixed with the sauce and broccoli, preventing it from becoming overly soft.
- Grate your own cheese from a block instead of using pre-shredded cheese to achieve a smoother, meltier consistency in the sauce.
- Use warm milk when making the sauce to expedite the process and help prevent lumps, ensuring a creamy and even texture.
Equipment
- Large Pot for boiling pasta and steaming broccoli.
- Steamer Basket (if you don’t have a pot with a built-in steamer) for steaming the broccoli.
- Large Saucepan for making the roux and cheese sauce.
- Whisk for mixing the roux and cheese sauce.
- Cheese Grater for shredding cheese from blocks.
