Creamy Broccoli Mac and Cheese


8 ounces elbow macaroni or any pasta of your choice

2 cups broccoli florets, blanched

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

1/4 teaspoon garlic powder (optional)

1/4 teaspoon paprika (optional)

Chopped parsley for garnish (optional)


Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Blanch the broccoli florets in boiling water for about 2-3 minutes until they are slightly tender. Drain and set aside.

In the same pot used for cooking the pasta, melt the butter over medium heat.

Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.

Gradually pour in the milk while whisking constantly to avoid lumps.

Cook the milk mixture, stirring continuously until it thickens and starts to bubble.

Reduce the heat to low and stir in the shredded cheddar and mozzarella cheese until melted and smooth.

Add garlic powder, paprika (if using), salt, and pepper to the cheese sauce. Adjust seasoning to taste.

Add the cooked macaroni and blanched broccoli florets to the cheese sauce, stirring until everything is well coated and combined.

Cook for an additional 2-3 minutes until the mixture is heated through.


Serve the Creamy Broccoli Mac and Cheese immediately.

Garnish with chopped parsley if desired.

Enjoy this delicious and comforting dish!

This creamy and cheesy broccoli macaroni dish makes for a delightful and satisfying meal.

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