Broccoli Cheddar Mac and Cheese Recipe

There's something wonderfully comforting about macaroni and cheese, isn't there? Especially in the dead of winter when you are looking for excuses not to venture outside your house into the cold.

This mac-n-cheese casserole is everything a mac cheese should be—rich and cheesy—and includes a healthy sprinkling of broccoli florets.

Broccoli has two great loves—cheddar and black pepper—of which this dish takes full advantage. It's like broccoli cheddar soup, but in mac cheese form. Enjoy!

Broccoli Cheddar Mac and Cheese

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 4 to 6 servings

For vegetarian option omit the Worcestershire sauce or use vegetarian Worcestershire sauce, and use vegetarian Parmesan.

1 bunch of broccoli, cut into florets
Salt
2 cups dry elbow macaroni
4 Tbsp butter
3 Tbsp all purpose flour
3 cups milk (low fat or whole)
1/2 teaspoon dry mustard
Pinch of ground nutmeg
1 1/2 teaspoons freshly grated black pepper
1/4 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 cups (packed) grated sharp cheddar cheese (8 ounces), divided 1 1/2 cups and 1/2 cup
1/2 cup grated Parmesan cheese

Boil the pasta:

Heat 4 quarts of water with 2 Tbsp salt in a large pot on high heat (for pasta). When the water comes to a boil, add the pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package instructions. (You want to cook the pasta al dente because it will continue to cook with the cheese mixture.) Rinse quickly in cold water to stop the cooking, drain and set aside.
Steam the broccoli:

While the pasta water is coming to a boil, steam the broccoli. Put a steamer rack in a pot with an inch of water. Bring to a boil. Add the broccoli florets, sprinkle with a little salt, and cover. Steam for 4 minutes. Then remove the broccoli from the pot to a bowl.
Heat the milk:

In a microwave or in a small pot on the stovetop, heat the milk until steamy. (Preheating the milk saves time in the next step when you are making the bechamel sauce.)
Preheat oven broiler:

at 500°F.
Make roux with butter and flour:

Melt 4 Tbsp butter in a thick-bottomed oven-safe pot on medium high heat. When the butter is melted and starts to foam sprinkle with 3 Tbsp of flour. Whisk to combine. Lower the heat to medium and cook for 1 to 2 minutes.

Elise Bauer

Elise Bauer
Add milk and spices to roux:

Pour in the hot milk and whisk vigorously to combine, breaking up any clumps of flour. Lower the heat to medium low and let cook, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon.

Stir in the dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon of salt.

Elise Bauer

Elise Bauer
Whisk in cheeses:

Whisk in 1 1/2 cups grated cheddar and the 1/2 cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Elise Bauer

Elise Bauer
Stir in broccoli, top with cheese, broil:

Stir in the broccoli and the pasta until well combined. Sprinkle the remaining 1/2 cup grated cheddar cheese on top and place under preheated broiler for 5 to 7 minutes until bubbly and lightly browned.

Elise Bauer

Elise Bauer

Add more salt and pepper to taste.