Broccoli and Cheddar Macaroni and Cheese

READY IN: 50mins
Recipe by ratherbeswimmin

From Rachael Ray.

Top Review by Food Snob in Israel

Okay, this was a little bit grainy for me...could be because I toyed around with the order of things a bit (used vegetarian chicken broth powder with the flower mixture and then simmered it until the other burner was free to do the "quick boil")...and I was out of cayenne pepper which is EXACTLY what it needed...but this was GREAT! I made it with the never fail fish patties (also on the Zaar) and it was super filling as a lunch or dinner (I decided to save this for dinner and just eat all the patties for lunch). I substituted one cup heavy whipping cream for one of the cups of milk and made the other two cups of milk 3%. I figured this might even out to 3 cups whole milk. Very tasty.

Ingredients Nutrition


  1. Bring a large pot of water to a boil; add in salt to season the cooking water; add in the pasta.
  2. Cook for 5 minutes; then add in the broccoli and cook for 3 minutes or until the pasta is cooked al dente and the florets are just tender; drain well and return to the pot.
  3. While the pasta is cooking, heat a medium saucepan over med-low heat.
  4. Add in olive oil and heat with the butter until the butter melts.
  5. Add in the onions; cook for 3-5 minutes to sweat them out and turn the juices sweet.
  6. Increase the heat a bit, then whisk in the flour, cayenne, and paprika.
  7. Whisk together until the roux bubbles up, then cook for 1 minute more.
  8. Whisk in the milk and stock; increase the heat a bit higher to bring the sauce to a quick boil.
  9. Once it bubbles, drop the heat back to a simmer and cook 3-5 minutes or until the sauce thickens.
  10. Add in the cheese to the thickened sauce and stir to melt the cheese.
  11. Stir in the mustard and season with salt and pepper to taste.
  12. Pour over the broccoli and cooked pasta; toss to combine.
  13. Adjust seasonings, transfer to a large platter and serve.

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