Broccoli Macaroni and Cheese
An adaptation of a classic veggie mac 'n cheese, Broccoli Macaroni and Cheese is loaded with creamy, cheesy goodness and a full serving of vegetables.
Equipment
- Silicon whisk
- Pasta strainer
- Casserole Dish
Ingredients
- 2 cups elbow pasta dry
- 1 Tbsp unsalted butter
- ¼ cup yellow onion minced
- 2 Tbsp all purpose flour
- ½ cup low sodium chicken broth
- 1 cup milk
- ½ cup cheddar shredded
- ½ cup colby jack shredded
- ¼ cup parmesan shredded
- ¼ cup mozzarella shredded
- 12 oz frozen broccoli florets
- cooking spray
- salt and pepper to taste
Instructions
Cook the Pasta
- Boil salted water, and add in the macaroni. Cook until al dente, and drain. Do not rinse.
Cook the Broccoli
- Microwave the broccoli for about 3 minutes until mostly warm. Some cold spots are fine.
Four Cheese Broccoli Mac
- Preheat the oven to 375°F. Lightly coat a 1 quart casserole with cooking spray.
- Melt butter in a skillet with high sides. Add in minced onions, and stir until nearly golden (about 2 to 3 minutes).
- Sprinkle flour over onions and whisk to incorporate. Cook an additional 1 to 2 minutes.
- Slowly drizzle in chicken broth and milk while continuing to whisk. Bring to simmer for 5 minutes to thicken.
- Reserve ¼ cup of cheese mix to sprinkle on top. Turn off the heat and add cheese. Whisk until smooth. Season with salt and pepper.
- Combine cooked macaroni, broccoli, and cheese sauce in the oiled casserole dish. Sprinkle reserved cheese mix on top, and lightly spritz with a little cooking spray.
- Bake for 15 minutes. Turn the oven to Low Broil for 3 minutes until the cheese on top begins to brown. Remove and let it cool for 10 minutes before serving.