Roasted Broccoli Macaroni and Cheese
This decadent broccoli cheddar mac and cheese is a great side dish for holidays, special occasions, or whenever you want to treat yourself.
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Servings: 6 servings
Ingredients
- 12 ounces broccoli florets
- 2 tablespoons olive oil
- 10 ounces macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1 ½ cups whole milk
- 16 ounces sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400°F. Spread the broccoli florets on a sheet pan. Break the large ones into smaller florets. Drizzle the olive oil over the top and stir the florets to coat them. Roast them for 25 to 30 minutes or until caramelized in spots and tender. Set them aside.
- Boil the pasta following the package instructions and drain it.
- In the same pot, melt the butter over medium heat. Add the flour and salt and stir to combine. Cook the mixture while stirring for about a minute.
- Grab a whisk and slowly add the milk to the flour mixture while whisking. Whisk well as you slowly add the milk so there are no lumps. Once you’ve added all the milk, warm it until it’s steaming hot (not boiling).
- Add the shredded cheese in small batches and whisk until smooth. Add the roasted broccoli and pasta to the sauce and stir well to combine.
Notes
You can keep the florets whole (as instructed in the recipe), or chop them up before adding them to the sauce. It's up to you!
For the most delicious mac and cheese, serve it not long after it's made. Leftovers will keep for a few days in the refrigerator, but they won't be as creamy. When you reheat the leftovers, add a couple of splashes of milk so the sauce is creamier.
Nutrition Estimate
Calories: 621kcal | Carbohydrates: 46.3g | Protein: 27.3g | Fat: 36.6g | Saturated Fat: 18.6g | Polyunsaturated Fat: 14.1g | Trans Fat: 0.7g | Cholesterol: 91.1mg | Sodium: 697mg | Fiber: 3.1g | Sugar: 5.7g
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