There is something timeless about mac and cheese. Creamy sauce, tender macaroni, goey cheese, it is comfort in a bowl. But this version adds one simple ingredients that turn it into a more balanced, wholesome dish: broccoli.
Think cheesy broccoli soup and add macaroni, that is the magic of broccoli mac n cheese. Broccoli adds just enough texture and freshness to balance out the richness.
Plain mac n’ cheese is nostalgic, crave worthy comfort food, but what if you could keep all that cheesy indulgence and sneak in some vegetables to make this dish feel more wholesome. Broccoli brings fibres and vitamin-C. Do not worry, the broccoli does not compete with the cheesy goodness, it complements it.
Whether you are feeding the kids, cooking for one, or just trying to sneak more veggies into your life, this recipe hits the spot every time. A comfort food that gets a green upgrade without loosing its soul.
Freezable
I prefer not to freeze my cheese sauce once I have added the cheese. It freezes much better when it is still a bechamel sauce. You are better off adding the cheese when you are reheating the sauce. This is the reason all my mac and cheese recipes starts with a bechamel sauce. It gives me options when it comes to preserve the food, rather than having to throw it away if I make too much.
It is very easy and straight forward to freeze pasta, to not let it go to waste. Defrost in the fridge and add it to your sauce once you have melted the cheese, that way the pasta will warm through as it is mixed with the sauce without overcooking it. You also do not need to use another pot to reheat your pasta. Less dishes!
Substitutes
I have used cheddar in this recipe, it is the cheese I always have at home, but you can use which ever cheese you have available at home. Make it a cheese that melts easier to get the most gooey sauce, such as a Gouda, Montery Jack or Gruyere. Or why not try a blend of all of them.
When I make any mac and cheese recipe in my own home, I use oat milk, because this is what I have at home. I never taste any difference, but I am also use to drinking it all the time. When I am using other peoples kitchen I will use which ever dairy or plant based product they have, so I have tried this recipe with cow milk, of different kinds of fat content.
Batch cooking tips!
Make a double or triple batch of bechamel sauce, portion it out, stick in the freezer for an easy meal prep and you do not have to use a store bought white sauce for your next mac and cheese or lasagna dinner. I have even used it to cook white fish in.
Variations
If broccoli is not your thing, try adding cauliflower instead.
I have plenty of other variations of mac n’ cheese, apart from my classic mac n’ cheese. I have taco, blue cheese, pesto, creamy, French twist. So many to choose from, all from one simple classic recipe.
Mac and cheese with broccoli
Ingredients
- 300 g pasta
- 350 g broccoli florets and stem
- 40 grams butter
- 2 tbsp flour
- 1 garlic clove minced
- 300 ml milk
- ¼ tsp salt
- A pinch of pepper
- 200 gram medium cheddar cheese
- 100 ml pasta water optional
- a handful walnuts optional
Instructions
- Cook the pasta according to the instructions on the package. Save some of the pasta water for the end, see tips below
Broccoli prep
- Cut the broccoli florets and stem into smaller pieces.
- Steam the broccoli pieces until tender.
- Add the broccoli and possibly some of the pasta water, see tips below, to a standing mixer.
- Mix on high until the broccoli is still chunky but no larger pieces are left.
Cheese sauce
- Melt butter in a sauce pan.
- Add the flour and stir until grainy and cooked through.
- Peel and mince the garlic and add to the sauce pan, let cook for about a minute, make sure you don’t burn the garlic.
- Add the milk and whisk vigorously to avoid lumps.
- Add salt and pepper and let cook together. Be careful so it does not boil over.
- Cook until sauce has thickened, about five minutes.
- Add the shredded cheese and keep stirring until the cheese is melted. If the sauce seems too thick, add some of the pasta water and stir again.
- Add the broccoli chunks to the cheese sauce and stir.
- Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.