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Broccoli Cheddar Mac & Cheese
This Broccoli Cheddar Mac & Cheese is the ultimate cozy fall comfort food. Tender pasta and crisp-tender broccoli are coated in a silky, cheddar-loaded béchamel sauce enriched with garlic and mozzarella. The sharpness of the cheddar is balanced by creamy mozzarella, and a touch of mustard powder adds subtle warmth and complexity. Optionally, you can bake it to perfection for a golden top. Whether served as a main dish or a side, it’s a crowd-pleaser you’ll crave again and again.
Broccoli Cheddar Mac & Cheese
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Bring a large pot of salted water to a boil. Cook pasta until almost al dente.
- Step 2
A few minutes before the pasta is done, add the broccoli florets to the boiling pasta water. Cook together until pasta is al dente and broccoli is tender.
- Step 3
Reserve 1/2 cup of pasta water, then drain and set aside.
- Step 4
In a large saucepan over medium heat, melt butter and sauté minced garlic until fragrant.
- Step 5
Add flour and stir to form a roux. Cook for 1–2 minutes to remove raw flour taste.
- Step 6
Slowly whisk in the milk, stirring constantly to prevent lumps. Cook until sauce thickens.
- Step 7
Season the sauce with salt, pepper, garlic powder, onion powder, and mustard powder.
- Step 8
Stir in cheddar cheese and 1/2 cup mozzarella until melted and smooth.
- Step 9
Add cooked pasta and broccoli to the sauce along with a splash of pasta water. Stir until the sauce is creamy and evenly coats the pasta.
- Step 10
Mix in the remaining 1/4 cup mozzarella for extra cheesiness. Optional: transfer to a baking dish, top with more cheese, and bake at 350°F for 20–25 minutes until golden on top.
Tips & Tricks
Per serving
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