Description
This Creamy Broccoli Mac and Cheese is a comforting and delicious twist on a classic favorite, combining tender pasta shells with fresh broccoli florets in a rich, cheesy sauce made from sharp cheddar, milk, and Dijon mustard. Ready in just 30 minutes, it’s a perfect weeknight meal that balances creamy indulgence with a healthy dose of vegetables.
Ingredients
Pasta
- 8 ounces medium pasta shells
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons all-purpose flour
- 1 1/3 cups whole milk
- 1 cup half and half
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Cheese
- 3 cups chopped broccoli florets
- 6 ounces extra-sharp cheddar cheese, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Sauté Aromatics: Melt the butter in a large cast iron skillet over medium-high heat. Add the minced garlic and shallot, stirring frequently. Cook until fragrant and softened, about 2 minutes, ensuring they don’t brown too much.
- Make Roux and Sauce: Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the whole milk, half and half, and Dijon mustard. Continue to whisk and cook for 3 to 4 minutes until the sauce thickens. If the sauce is too thick, add more milk to reach desired consistency. Season with kosher salt and freshly ground black pepper to taste.
- Combine Ingredients: Stir the cooked pasta, chopped broccoli florets, and grated extra-sharp cheddar cheese into the sauce. Mix well until everything is fully combined and the cheese melts, about 3 to 4 minutes.
- Serve: Serve the creamy broccoli mac and cheese immediately while hot and creamy for the best texture and flavor.
Notes
- For extra creaminess, add a splash of cream cheese or a bit more half and half.
- To save time, use frozen broccoli florets that are thawed and drained.
- You can substitute medium pasta shells with elbow macaroni or other small pasta shapes.
- Adjust seasoning with more salt, pepper, or Dijon mustard according to your taste.
- For a sharper flavor, add some Parmesan cheese along with the cheddar.
