White Cheddar Broccoli Mac and Cheese
Rich, sharp, and deeply satisfying in a way that boxed mac and cheese could never come close to. It's built on a proper roux-based sauce loaded with sharp white cheddar and parmesan cheese.
Servings: 4 people
Equipment
- 1 frying pan
- 1 medium sized pot
Ingredients
- 250 grams small pasta shells
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups sharp white cheddar cheese shredded
- 1/3 cup parmesan cheese grated
- 3 cups 2% milk
- 2 garlic cloves minced
- 2½ cups broccoli roughly chopped
- 3/4 tsp salt
- 1/8 tsp nutmeg
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/8 tsp ground mustard
Instructions
- Begin by bringing a medium sized pot of salted water to boil and cook the pasta according to package instructions.During the last 2 minutes of cook time, add the chopped broccoli.Strain and set aside until ready to use.
- While the pasta is cooking, prepare the sauce.To a large sauce pan set to low/medium heat, add the butter.
- Once the butter has melted, add the garlic and let cook for 1 minute, just until fragrant. Do not burn the garlic.
- Add all spices and let sauté for another minute.
- Add the flour and whisk continuously until the flour has formed a paste. About 2 minutes.
- Reduce to a low/medium heat, add one cup of milk at a time, whisking continuously until the sauce has thickened and no clumps remain.Be sure to let the sauce come to a simmer.
- Add the white cheddar and parmesan cheese and whisk to combine until the sauce is smooth and creamy.
- Taste the sauce to see if it needs any additional salt before adding the pasta and broccoli.Add the pasta and broccoli and stir to combine, ensuring everything has been fully coated.
- Serve right away.
Nutrition
Calories: 736kcal | Carbohydrates: 67g | Protein: 33g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1138mg | Potassium: 636mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1608IU | Vitamin C: 50mg | Calcium: 758mg | Iron: 2mg
