North American
Stovetop Mac and Cheese with Broccoli
This quick and creamy stovetop macaroni and cheese with broccoli is a vegetarian-friendly meal ready in minutes.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $22.87 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 400 gElbow macaroni
- 300 gBroccoli, cut into small florets
- 50 gSalted butter
- 40 gAll-purpose flour
- 750 ml2% milk
- 300 gOld cheddar, shredded
- 6 gSalt
- 2 gGround black pepper
Method
- Bring a large pot of salted water (4 g salt) to a boil. Add the 400 g macaroni and cook until al dente, about 8-10 minutes.⏱ 10 min timer in cook mode
- While macaroni cooks, steam or boil the 300 g broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.⏱ 5 min timer in cook mode
- In a separate medium saucepan, melt 50 g butter over medium heat. Whisk in 40 g all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.⏱ 1 min timer in cook mode
- Gradually whisk in 750 ml milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens, about 5 minutes. Remove from heat.⏱ 5 min timer in cook mode
- Add 300 g shredded cheddar cheese, 2 g salt, and 2 g black pepper to the sauce, stirring until the cheese is melted and smooth.
- Drain the cooked macaroni and add it to the cheese sauce. Fold in the cooked broccoli florets and stir until everything is well combined and heated through.