This broccoli mac and cheese adds bright green broccoli to an easy pasta in a Cheddar and Parmesan cheese sauce. Macaroni and cheese is such an easy dish to customize, and this is a great way to get your veggies from this classic comfort food.
Ingredients
- water: 4 cups
- chicken soup base (such as Better than Bouillon®): 4 tsp
- 1/2 cups evaporated milk: 1 piece
- heavy whipping cream: 0.25 cup
- Worcestershire sauce: 0.5 tsp
- Dijon mustard: 0.5 tsp
- paprika: 1 tsp
- cayenne pepper: 0.5 tsp (optional)
- pinch salt: 1 piece
- pasta shells or elbow macaroni: 1 pound
- 1/2 cups shredded sharp Cheddar cheese: 1 piece
- freshly grated Parmesan cheese: 0.33333 cup
- broccoli florets: 3 cups (roughly chopped)
- water: 3 Tbsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Add 4 cups water and soup base to a large saucepan over medium-high heat; stir to dissolve soup base. Stir in evaporated milk, whipping cream, Worcestershire sauce, Dijon mustard, paprika, cayenne, and pinch salt.
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Add in pasta, cover, and bring to a boil. Reduce heat to medium-low, and cook, stirring frequently, until pasta is tender with a bite, 8 to 11 minutes. Stir in Cheddar cheese and Parmesan cheese; allow to melt into the sauce.
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Place broccoli and 3 tablespoons water In a microwave-safe container. Cover; steam broccoli on High in the microwave until tender, about 4 minutes.
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Drain broccoli florets and add to pasta, gently toss to coat, and season to taste with salt and pepper. Serve immediately.
