Ingredients
Pasta and Vegetables
- 8 ounces medium pasta shells
- 3 cups chopped broccoli florets
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons all-purpose flour
- 1 1/3 cups whole milk
- 1 cup half and half
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 ounces extra-sharp cheddar cheese, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions until al dente. Drain well and set aside.
- Sauté Aromatics: In a large cast iron skillet over medium-high heat, melt the butter. Add the minced garlic and shallot, cooking while stirring frequently until fragrant and softened, about 2 minutes.
- Make Roux and Sauce: Whisk in the flour to the butter and aromatics, cooking until lightly browned, about 1 minute, to form a roux. Gradually whisk in whole milk, half and half, and Dijon mustard, continuing to whisk until the mixture thickens slightly, about 3-4 minutes. If the sauce becomes too thick, add more milk to reach desired consistency. Season with kosher salt and freshly ground black pepper to taste.
- Combine Pasta, Broccoli, and Cheese: Stir cooked pasta, chopped broccoli florets, and grated cheddar cheese into the sauce, mixing until everything is well combined and the cheese is melted, approximately 3-4 minutes.
- Serve: Serve the creamy broccoli mac and cheese immediately while hot and enjoy.
Notes
- For a smoother cheese sauce, grate the cheddar cheese finely.
- You can steam the broccoli ahead of time if preferred softer florets.
- Add a pinch of nutmeg to the sauce for a warm, subtle spice.
- Use gluten-free pasta and flour if gluten sensitivity is a concern.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
