Creamy Broccoli Mac & Cheese
Creamy Broccoli Mac & Cheese is made on the stovetop in just one pot with lusciously melted cheddar, cream cheese, fresh chopped broccoli and elbow pasta.
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Servings: 5 people
Ingredients
- 8 ounces elbow macaroni (about 2 cups, uncooked), prepared in chicken broth & water
- 2 cups chopped broccoli florets
- 4 tablespoons butter
- ¼ cup flour
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon coarse ground black pepper
- 2 cups half & half
- ½ cup chicken broth
- 3 cups grated sharp cheddar cheese (8 ounce block)
- 2 ounces cream cheese, cubed
Instructions
- In a large sauce pan, add enough chicken broth to completely cover uncooked macaroni. Add about 2 C of water to give pasta room to boil. Cook to al dente. Remove pasta from sauce pan, keeping broth and water. Set macaroni aside.
- Add chopped broccoli to same broth/water mixture. Let boil 3-5 minutes or just until broccoli is tender. Drain broccoli with pasta.
- Put saucepan back on the stop over medium heat. Melt butter. Sprinkle in flour. Whisk until there are no lumps and flour makes a thick paste. Whisk in seasonings.
- Whisk in half & half, continuing to whisk until there are again no lumps. Whisk in ½ cup broth.
- Added grated cheese one handful at a time. After each handful, whisk slowly until cheese is melted before adding another handful. Add cream cheese and whisk until smooth.
- Fold in pasta and broccoli and serve!