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Scooped Broccoli Mac and Cheese
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Broccoli Mac & Cheese

Ramp up the nutritional value of your ordinary mac and cheese with this fantastic Broccoli Mac and Cheese recipe. While getting the little ones to eat their veggies may be one of the most challenging things on earth, this way to sneak in some healthy broccoli is ingenious. It also gives the dish a gorgeous pop of color.
Course dinner, Side Dish
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 528kcal
Author Imma

Equipment

  • Large pot 
  • Spatula
  • Cast-iron
  • 2-quart Baking dish

Ingredients

  • 8 ounces (224 g) uncooked macaroni
  • 3 cups (213 g) broccoli florets, chopped
  • 3 tablespoons (42 g) butter, unsalted
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 3 tablespoons (30 g) flour
  • 1 can evaporated milk
  • 1 cup (240 ml) milk
  • 1 cup (240 ml) broth, or milk
  • ½-1 teaspoon (2-4 g) Creole seasoning
  • ¼ teaspoon (0.5 g) cayenne pepper
  • ½ cup (50 g) mozzarella cheese, grated
  • ½ cup (50 g) parmesan cheese, grated
  • 1 cup (100 g) sharp cheddar cheese, grated and divided in half
  • Salt and pepper to taste

Instructions

The Pasta

  • Bring a large pot of water to a boil. Add pasta and cook until al dente according to the package instructions. (Be careful not to overcook it because you'll be baking it later.) Carefully remove pasta from the pot with a large spatula. Set aside.

The Broccoli

  • After removing the pasta from the water, add the broccoli to the same pot. Cook for about 3-4 minutes. Remove and set aside.

The Cheese Sauce

  • Add butter to cast iron. As soon as butter melts, add garlic and onions. Saute until onions wilts—about 3 minutes.
  • Whisk in flour, and continue whisking until the flour is thoroughly mixed with onion and garlic, then cook for another minute to eliminate the raw flour taste.
  • Slowly add evaporated milk a little at a time, followed by the milk and broth (you don't want any lumps).
  • Simmer for about 3-5 minutes until the mixture thickens slightly.
  • Add the Creole seasoning and cayenne pepper. Bring to a simmer and simmer it gently for about 2 minutes.
  • Stir in the cheeses and continue stirring until everything's melted, evenly combined, and smooth—salt and pepper to taste.

Broccoli Mac and Cheese

  • Then add the pasta and broccoli, stir until thoroughly combined.
  • Transfer the pasta mixture into a lightly greased 2-quart baking dish; top with remaining cheddar cheese. You do not have to transfer it to an oven-safe dish if you're using cast iron.
  • Broil for about 3-4 or until the cheeses brown. Remove and serve warm.

Notes

  • After cooking and draining the pasta, drizzle it with olive oil to avoid sticking, and that will give you time to finish the cheese sauce. 
  • Use the pasta water to blanch the broccoli florets. Save time and water! 
  • Whisk the roux constantly while making it (flour-butter mixture). And work over low heat to prevent the butter.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 528kcal | Carbohydrates: 43g | Protein: 29g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 114mg | Sodium: 726mg | Potassium: 434mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1567IU | Calcium: 731mg | Iron: 1mg