Stovetop Broccoli Cheddar Mac and Cheese
With a fair amount of broccoli boiled alongside the pasta in the water, this macaroni and cheese recipe is a great way to sneak in some vegetables!
Servings 4
Calories 665kcal
Ingredients
- ½ pound shell pasta, or other pasta shape of choice
- 3 cups roughly chopped broccoli
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 2 cups shredded sharp Cheddar cheese
- ¼ teaspoon cayenne
- 1 teaspoon paprika
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions
- Heat a large pot of salted water to a boil over medium-high heat. Add the pasta and broccoli and cook until the noodles are al dente and the broccoli is tender, about 8 minutes.
- Reserve 1 cup (240g) of the pasta cooking water. Drain the pasta and broccoli and return to the pot.
- While the pasta cooks, heat a large saucepan over medium heat, add the oil and heat through. Add the butter and allow to melt, then add the shallots and sauté until tender, about 4 minutes.
- Add the flour and cook, stirring constantly until the mixture is a pale golden color, about 1 minute. Whisk in the milk and bring to a simmer over medium-low heat. Continue to cook until thickened slightly, about 6 minutes.
- Stir in the cheese until it’s melted into the sauce. Add the cayenne, paprika and season to taste with salt and pepper.
- Pour the sauce over the noodles and stir to combine. Add the pasta cooking water, a little at a time to thin the sauce until creamy.
- Ladle into warmed pasta bowls and serve.
Video
Nutrition
Calories: 665kcal | Carbohydrates: 60g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 432mg | Potassium: 559mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1405IU | Vitamin C: 63mg | Calcium: 561mg | Iron: 2mg