One Pan Broccoli Mac & Cheese

by Katie Chin, Tastemaker in Residence

Ingredients

  • 8 ounces elbow macaroni (about 2 cups uncooked)

  • 2-3 handfuls broccoli florets

  • 4 tablespoons butter

  • 1 teaspoon dry mustard

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup all-purpose flour

  • 2 1/2 cups milk or almond milk

  • 3 cups (12 ounces) shredded Cheddar cheese

  • Salt and pepper to taste

  • Bread crumbs, optional

Instructions

  1. Cook the macaroni in boiling salted water following package directions, adding the chopped broccoli about 3 minutes (if using frozen, then add broccoli for 1 minute)  before the macaroni is done. Drain in a colander.

  2. In the same pot, melt the butter over medium heat.  Stir in the mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.  Gradually whisk the milk into the flour mixture. Cook, stirring, until the sauce is thickened and bubbling.  Add the cheese and continue stirring until the cheese has melted.  Season to taste with salt and pepper.

  3. Add the drained macaroni and broccoli and stir to combine thoroughly.  Transfer to a serving dish.

  4. Optional step: Sprinkle with bread crumbs and broil for a few minutes until golden brown.

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