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elbow macaroni and small green broccoli florets coated in a mild orange cheese sauce in an ordinary serving bowl
Melissa Hart

Broccoli Mac and Cheese

Cut the broccoli small enough that a fork can pick up a floret and a noodle together. Big tree-shaped pieces turn this into two foods sharing a bowl. The florets cook with the pasta near the end, then meet a mild cheese sauce that lets their green flavor stay noticeable. Drain carefully. Water hiding in the broccoli will thin the sauce after you've already decided it looks right.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 1 lb broccoli cut into small florets with peeled stems diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard
  • 8 oz mild cheddar cheese grated

Method
 

  1. Bring a large pot of water to a boil and add the tablespoon salt. Add macaroni and cook according to its package, adding broccoli for the final 3 minutes.
  2. While the pasta cooks, melt butter in a saucepan and whisk in flour for 1 minute. Gradually whisk in milk, then add sauce salt, pepper and mustard.
  3. Simmer for 4 minutes until lightly thickened, then remove from the heat and stir in cheddar until smooth.
  4. Drain pasta and broccoli thoroughly, shaking the colander to release water trapped in the florets.
  5. Fold into the sauce, let stand for 1 minute and serve while the broccoli is tender and the sauce still flows.