Macaroni and cheese has a special appeal for kids — and for my son Joel in particular. Lately he’s been on a macaroni-and-cheese kick, which suits me just fine. I prefer homemade versions over the boxed variety, and since I need to use gluten-free pasta for my intolerance, making it from scratch is usually the best option. Plain pasta and cheese are great on their own, but I like to add a little something extra. This Broccoli Mac & Cheese combines tender broccoli florets and pasta in a rich, velvety cheese sauce. The boxed kind can stay on the shelf — this grown-up, homemade version is what’s for dinner.
Joel has surprised me with how much he enjoys vegetables. By keeping them colorful and appealing on his plate, he often eats them first — broccoli being one of his favorites. Because he loves both broccoli and macaroni and cheese, combining the two felt like a natural idea. I adapted this recipe from a trusted source and it turned out to be a winner for the whole family. The creamy cheese sauce brings the broccoli and pasta together into a comforting, satisfying dish.
recipe adapted from Cooking Light
- 3 cups frozen broccoli florets
- 8 ounces uncooked macaroni or gluten-free macaroni
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour or gluten-free flour
- 1 1/4 cups 2% reduced-fat milk
- 1/4 cup onions, minced
- 1 clove garlic, minced
- 2 ounces reduced-fat processed American cheese, cut into pieces
- 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cook the pasta in boiling, salted water according to package directions; drain and keep warm.
In a large saucepan set over medium-high heat, melt the butter. Add the minced onion and garlic and cook until softened but not browned.
Sprinkle the flour over the softened onions and garlic and whisk continuously. Cook the flour for about 1 minute, stirring constantly, to remove the raw flour taste.
Gradually whisk the milk into the flour mixture, then bring to a gentle boil while continuing to whisk. Cook for about 1 minute, until the milk begins to thicken slightly, then remove the pan from the heat.
Add the American and cheddar cheeses to the sauce, stirring until completely smooth. Season with salt and freshly ground black pepper to taste.
Stir the cooked broccoli and the drained pasta into the cheese sauce, combining thoroughly. Return the saucepan to medium heat just long enough to warm everything through, taking care not to overcook the broccoli.
Serve immediately, while the sauce is warm and creamy.