Broccoli Macaroni & Cheese
- Reviews 1
Ready In: 20 mins
Serves: 6
Yields: 6
Ingredients
- 8 ounces rotini pasta or 8 ounces elbow macaroni, Ronzoni SmartTaste
- 1 cup broccoli floret, cut in to bite size pieces
- 1 1⁄2 tablespoons flour
- 1 1⁄2 tablespoons butter
- 1 (12 ounce) can evaporated milk, combined with
- 4 ounces water
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon garlic powder
- 2 ounces parmesan cheese, grated
- 2 ounces cheddar cheese, grated
- 2 ounces mozzarella cheese, grated
- salt and pepper
Directions
- Prepare pasta according to package instructions, adding broccoli during the last 4 minutes of boiling time. Drain thoroughly. Return to pot.
- Meanwhile, melt butter in a sauce pan over medium heat.
- Slowly whisk in flour, reducing heat if necessary, cook for 1-2 minutes stirring constantly and eliminating clumps.
- Slowly whisk in the evaporated milk/water. Add dry mustard and garlic powder. Cook for 3-5 minutes, stirring constantly, until it thickens to your desired consistency. The thicker it is, the drier the end product.
- Remove from heat and whisk in the cheeses.
- Pour cheese sauce over the broccoli and pasta and stir to combine.
- Add salt and pepper to taste.
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