Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup cream or milk (optional)
- 1 cup broccoli florets, lightly steamed
- Salt and pepper to taste
- Breadcrumbs or crushed crackers for topping
- Optional: 1/4 teaspoon paprika for color
Instructions
- Cook macaroni in salted boiling water until al dente, then drain.
- In a saucepan, melt butter, whisk in flour to form a roux, then slowly whisk in milk until thickened.
- Stir in shredded cheese until smooth, then add the steamed broccoli.
- Toss with the cooked macaroni, season with salt and pepper.
- Transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 10-12 minutes until bubbling and golden.
- Serve hot and enjoy with a side of carrot sticks for color.
Notes
- Make ahead: prepare sauce and pasta up to 1 day ahead, refrigerate, then finish with breadcrumbs before baking.
- Gluten-free option: use gluten-free pasta and thickener.
- For dairy-free: use vegan cheese and milk substitutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop then bake
- Cuisine: American, Kid-friendly
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup pasta)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg
