Easy • Pasta
Speedy Broccoli Cheddar Mac 'n' Cheese
This super speedy stovetop mac and cheese packed with tender broccoli is pure comfort in a bowl, ready in under 30 minutes.
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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Craving a cheesy hug on a plate but short on time? This recipe is your new weeknight hero! We're transforming classic mac and cheese by folding in vibrant green broccoli florets for a little extra goodness and color. It's so quick, you'll wonder why you ever bought the box.
Ingredients
Yield: 4 servings
Main
- 8 oz elbow macaroni or small pasta shape
- 1 tbsp unsalted butter
- 1 clove garlic, minced
- 1 head broccoli, cut into small florets
- 2 cups milk (any kind works)
- 1/2 tsp Dijon mustard
- 1/4 tsp black pepper
- Salt to taste
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Gruyere or mozzarella (optional, for extra melt)
Preparation
Step 1
Cook the pasta according to package directions in salted water until al dente. Drain well and set aside.
Step 2
While the pasta cooks, melt butter in a large pot or Dutch oven over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Step 3
Stir in the broccoli florets and cook for 3-5 minutes, until tender-crisp. Pour in the milk, Dijon mustard, and black pepper. Bring to a gentle simmer, stirring occasionally.
Step 4
Reduce heat to low. Gradually add the shredded cheddar and Gruyere (if using), stirring until the cheese is completely melted and the sauce is smooth. Season with salt to taste.
Step 5
Add the cooked and drained pasta to the cheese sauce and broccoli. Stir gently until everything is well combined and coated. Serve immediately.
Tips
- For a slightly thinner sauce, add a splash more milk.
- If you prefer a tangier mac and cheese, add a tiny splash of white vinegar or lemon juice at the end.
- Leftovers reheat well in the microwave with a tiny splash of milk.
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