From the Pantry Butler kitchen
Macaroni & Cheese with Broccoli
Broccoli gives flavor, texture, and nutrients to this creamy spin-off of the traditional mac and cheese dish. Try this with roasted squash or sweet potatoes in the fall or winter, roasted beets in the spring, or a tomato salad in the summer for a meal with tasty seasonal veggies! USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons all-purpose flour
- 2 cups 1% milk
- 2 cups low-fat cheddar cheese, shredded
- 1/2 teaspoon black pepper
- 2 cups cooked broccoli, chopped
Method
- Wash hands with soap and water.
- Cook macaroni, following the instructions on the package.
- Drain the cooked macaroni and return to the pan.
- While the macaroni is still warm, sprinkle in the flour and stir thoroughly.
- Over medium heat, slowly stir the milk into the macaroni.
- Add the cheese and pepper.
- Stir over medium heat until the milk and cheese thicken into a creamy sauce, approximately 7-10 minutes.
- Stir in the broccoli; heat thoroughly.
- Taste; add a small amount of salt, if needed.
- Refrigerate leftovers.
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