Serves 6
326 cal · 30 min
Macaroni & Cheese with Broccoli
Recipe GLPR3dd3972f04db6e
A creamy, comforting one-pan dish combining tender elbow macaroni in a smooth cheddar cheese sauce with fresh broccoli florets. This family-friendly meal is ready in about 30 minutes and serves 6.
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Ingredients
2 cups uncooked elbow macaroni
4 tablespoons all-purpose flour
2 cups 1% milk
2 cups low-fat cheddar cheese, shredded
1/2 teaspoon black pepper
2 cups cooked broccoli, chopped
Salt to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare this dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, then drain well. Return the drained macaroni to the pot.
While the pasta is still warm, sprinkle the flour over the macaroni and stir constantly for about 1 minute to coat evenly and remove any lumps.
Place the pot over medium heat. Slowly pour in the milk while stirring continuously to prevent lumps from forming. Continue stirring until the mixture is smooth.
Add the shredded cheddar cheese and black pepper to the pot, stirring constantly until the cheese is fully melted and combined.
Continue heating and stirring over medium heat for 7 to 10 minutes, or until the sauce thickens and coats the back of a spoon. Stir frequently to prevent sticking and ensure even cooking.
Fold in the chopped cooked broccoli and stir gently until evenly distributed throughout. Heat through for 1 to 2 minutes.
Taste the dish and add salt as desired. Serve hot.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
