Broccoli Cheddar Mac and Cheese (8 servings)
**Ingredients:**
- Elbow Macaroni: 1 lb (16 oz)
- Broccoli Florets: 4 cups (about 1 lb), cut into bite-sized pieces
- Butter: 4 tablespoons (1/2 stick)
- All-Purpose Flour: 1/4 cup
- Milk: 4 cups (1 quart)
- Heavy Cream: 1 cup
- Cheddar Cheese: 4 cups (16 oz), shredded
- Parmesan Cheese: 1/2 cup, grated
- Salt: 2 teaspoons (adjust to taste)
- Black Pepper: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Mustard Powder: 1 teaspoon (optional)
- Panko Bread Crumbs: 1 cup (optional, for topping)
- Olive Oil: 2 tablespoons (optional, for topping)
Instructions:
1. **Cook the Pasta:**
- In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
- Drain the pasta and broccoli, and set aside.
2. **Make the Cheese Sauce:**
- In the same pot, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to form a roux.
- Gradually add the milk and heavy cream, whisking constantly to avoid lumps.
- Bring the mixture to a simmer, whisking until it thickens, about 5-7 minutes.
3. **Add the Cheese and Seasonings:**
- Remove the pot from the heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
- Add the salt, black pepper, garlic powder, onion powder, and mustard powder (if using). Mix well.
4. **Combine Pasta and Cheese Sauce:**
- Add the cooked pasta and broccoli to the cheese sauce. Stir until the pasta and broccoli are evenly coated with the cheese sauce.
5. **Optional Topping:**
- If you prefer a crunchy topping, preheat your oven to 375°F (190°C).
- Transfer the mac and cheese to a baking dish.
- In a small bowl, mix the panko bread crumbs with olive oil until the crumbs are evenly coated.
- Sprinkle the bread crumbs over the top of the mac and cheese.
- Bake for 15-20 minutes or until the topping is golden brown and crispy.
6. **Serve:**
- Serve the broccoli cheddar mac and cheese hot, straight from the pot or baking dish.
Tips for Success:
- **Cheese Choice:** For the best flavor, use a good-quality sharp cheddar cheese. You can also mix in other cheeses like Gruyère or Monterey Jack for added depth.
- **Even Heating:** Make sure to whisk the milk and cream mixture continuously to avoid burning or sticking to the bottom of the pot.
- **Freshness:** Freshly grated cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
Enjoy your creamy and delicious Broccoli Cheddar Mac and Cheese!
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