Broccoli Mac and Cheese
Ingredients
The pasta
-
8
oz
dry elbow pasta
-
4
cups
broccoli florets, cooked then finely chopped
The sauce
-
3 ½
Tbsp
butter
-
3 ½
Tbsp
flour
-
¼
tsp
garlic powder
-
1 ¾
cups
milk
-
4
oz
cream cheese, diced into small cubes
-
1 - 2
tsp
dijon mustard
-
8
oz
sharp cheddar cheese, shredded
Miscellaneous
Instructions
- 1. Cook the pasta in salted boiling water according to the package directions, reserving some pasta water for later if desired.
- 2. Drain the pasta well.
- 3. While the pasta is cooking, melt the butter in a pot over medium heat.
- 4. Add the flour and garlic powder, cooking while whisking for 2 minutes.
- 5. Slowly pour in the milk while whisking, then whisk vigorously to smooth any lumps.
- 6. Add the cream cheese and mustard, cooking while whisking until the cream cheese melts and the mixture thickens.
- 7. Remove from heat and stir in the cheddar cheese until melted.
- 8. Pour the drained pasta and broccoli into the sauce and toss to coat evenly, adding salt to taste.
- 9. If desired, thin the sauce with reserved pasta water or milk.
- 10. Serve warm.
Nutrition Facts (estimated)
Servings
5
Calories
585
Total fat
33g
Total carbohydrates
48g
Total protein
23g
Sodium
491mg
Cholesterol
100mg
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