Making Broccoli Mac and Cheese Recipe, Its Instructions, And Ingredients

This Broccoli Mac and Cheese is of course very easy to make and it’s delightfully cheesy and delicious! I don’t splurge on mac and cheese for dinner very frequently, but when I do, I make it count and it better be good! This has a mac and cheese flavor that is similar to broccoli cheese soup.

The Ideal Flavor Combination Is Broccoli Mac and Cheese!

Everyone like broccoli cheese soup. This wonderful mac and cheese use the same taste combination, so you’ll want to make it again and again!

This recipe was created by me without the use of processed cheese, so even without those odd components, you still get a smooth, creamy, cheesy sauce that will have everyone begging for more!

How To Make This Mac And Cheese

• Although the flavor of this mac and cheese is very moderate, feel free to increase the amount of cheddar or use extra sharp cheddar for a sharper flavor.
• Use more mustard or even dry mustard powder (start with 1/2 tsp) for a more potent flavor.
• To prevent the cheese from clumping and curdling, make sure to let it melt off heat or over warm heat.
• Broccoli Mac and Cheese on the stove

This recipe was a hit with my entire family, and I’ll be making it frequently. I like this kind of Mac! To balance the meal, serve it shortly with grilled chicken or something else wholesome:).

More Delicious Recipes

• Chicken Rotisserie in a Slow Cooker
• White cheddar gratin with cauliflower
• Simmering Stuffing

Stove Top Broccoli Mac and Cheese

5 servings

Prep

15 minutes

Cook

15-20 minutes

In 30 minutes, ready

Ingredients for Broccoli Mac and Cheese

• 8 oz. uncooked elbow pasta
• Salt
• 4 cups cooked and finely chopped broccoli florets
• 3/4 cup butter
• 3/4 cup of flour
• 14 teaspoons of garlic powder
• 1.5 cups of milk
• 4 oz. sliced cream cheese, cut into tiny pieces
• To taste, 1–2 teaspoons of dijon mustard
• 8 ounces of shredded strong cheddar cheese

Instructions

• Cook pasta as directed on the package in salted boiling water. If preferred, keep a little pasta water aside to thicken the sauce later. Well-draining pasta.
• Butter should be melted in a pot over medium heat while the macaroni is cooking. Cook for two minutes while continuously mixing in the flour and garlic powder.
• While whisking, slowly pour the milk into the mixture. Once all the milk has been added, whisk rather vigorously to remove any remaining lumps.
• Once the cream cheese has melted and the sauce has sufficiently thickened, add the mustard and continue to heat while whisking frequently.
• Remove from heat, then quickly toss in the cheese to melt it.
• Add the sauce to the pan with the pasta and broccoli after they have been rinsed, drained, and seasoned with salt to taste. Toss to combine.
• If desired, thin the sauce with a bit of pasta water or milk. Serve hot.

Notes

1. It weighs 10 oz. florets. It should mainly consist of the broccoli head and very little stem. Cook it first till totally soft then chop finely after. Before adding the pasta to boil, you can steam it or cook it in water for 4 to 5 minutes.
2. You’re welcome to add additional cheddar if you prefer a stronger flavor; I prefer my mac and cheese to be rather mild.