This broccoli mac and cheese is an easy recipe with tender pasta in a creamy cheese sauce and plenty of fresh steamed broccoli. A perfect weeknight and family-friendly meal!
Real quick before I dive into today’s recipe.
The tough thing about working as a food blogger is that it takes a lot of effort to stop working or stop thinking as a food blogger photographer. If you are food blogger and/or photographer, you know what I mean, because every single meal that is good enough for the blog has to have good or decent photographs.
Since that I have no professional background in photography, it is the hardest part of this job for me. Hours of practice, chasing the sunshine, self-study, research, and help from a couple of professional photographer friends, to achieve as much as possible a decent photo.
I find it hard to just focus on meals and not wonder whether or not I’m making a mistake by not photographing or writing them down.
Believe me……Sometimes I’m glad when the sauce breaks or the pie crust gets too brown even black, chicken is over-cooked by frying, grilling or barbecuing….etc, so I wouldn’t make a mistake by NOT photographing it. Or maybe….. one day I could make a post with a collection of my kitchen failures 🙂
ok, ok I’m moving on to today’s beauty of a meal.
Well…i know….but even though it’s summertime, I can enjoy the classic comfort food, mac & cheese, about any time of the year. And while it is cheesy, with a strong cheddar flavor, the taste of the broccoli really cuts the cheesy flavor and compliments it perfectly. It really took a plain mac ‘n cheese to the next level, from that comforting kids food, to a grown-up, vegetarian, meal!
So, You need something fast, refreshing, creamy and veggied up, right ? Try this Macaroni & Cheese with Broccoli.
Rinse the broccoli well and cut it into small florets.
In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux).
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in. Stir in cooked penne pasta and broccoli. Serve immediately.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Broccoli Macaroni and Cheese
Ingredients
- 8 oz. penne pasta
- 1 large head broccoli florets only, about 4-5 cups
- 1/2 onion diced
- 3 Tbsp. butter
- 1-2 cloves garlic minced
- 2 1/2 cups plain soymilk or milk
- 8 oz. shredded sharp cheddar
- 1/4 cup grated parmesan
- 3 Tbsp. flour
- 1 tsp. dry mustard
- salt and pepper to taste
Instructions
- Start by boiling penne pasta according to package directions. Rinse the broccoli well and cut it into small florets.
- While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too. When it’s finished, you can begin the cheese sauce.
- In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
- Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux). Whisk continuously for a couple minutes.
- Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens. When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
- Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in.
- Give the cheese sauce a taste and add salt and pepper to taste. Stir in cooked penne pasta and broccoli. Serve immediately.
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These are the best recipes and I feel they are simple and easy to make.