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Broccoli Cheddar Mac
Melissa Hart

Broccoli Cheddar Mac

Broccoli belongs in mac and cheese when it stays green and has some bite. Steam it separately and fold it through after the sauce melts. Raw florets added at the beginning turn dull, sulfurous and soft enough to disappear.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb shell pasta
  • 2 tsp kosher salt divided
  • 6 cups small broccoli florets
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 4 cups freshly shredded sharp cheddar cheese
  • 8 oz deli American cheese torn into pieces
  • 1/2 tsp black pepper

Method
 

  1. Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Steam the broccoli for 4 minutes until bright green and barely tender, then rinse briefly under cold water and drain well.
  3. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, mustard, pepper and remaining salt.
  4. Cook on low for 45 minutes, then stir in the cheddar and American cheese by handfuls.
  5. Fold in the broccoli and cook on low for 45 to 60 minutes more until the pasta is tender and the sauce is smooth.