Mac & Cheese with Broccoli

Stovetop Macaroni & Cheese with Broccoli

Serves 6-8

Ingredients:

• 1, 16-ounce box macaroni or another short cut pasta
• 3-4 cups broccoli florets, fresh or frozen
• 3 tablespoons butter or vegetable oil
• 3 tablespoons all-purpose flour
• 3 cups low-fat milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper, optional
• 3 cups grated cheddar cheese
• 1 cup grated Parmesan cheese

 

Directions:

1. Bring a large pot of salted water to a boil.
2. Add the noodles to the boiling water and cook according to package directions.
3. In the last minute of cooking the pasta, add the broccoli florets to the pasta and boil for one minute. Strain the pasta and broccoli together and set aside.
4. In the same pot that you cooked the pasta, melt the butter. Sprinkle the flour over the melted butter and use a whisk or wooden spoon to combine.
5. Cook the butter and flour mixture for 1 minute over low-medium heat to create a roux.
6. Slowly, pour in the milk in a steady stream, whisking the entire time to prevent clumps. Bring the milk mixture to a low simmer, whisking frequently, until it begins to thicken. The sauce should be able to coat the back of a spoon.
7. Stir in the salt, pepper, red pepper, and both cheeses.
8. Stir the cooked pasta and broccoli into the cheese sauce. Toss to coat the pasta.
9. Turn off the heat. Serve!

 

Chef’s Notes:

• Instead of macaroni noodles, use penne, rotini, rigatoni, or orecchiette!
• Use a blend of cheeses instead of just cheddar cheese.
• Grate your own cheddar cheese from the block using a box grater!
• Use frozen peas instead of broccoli.