Stovetop Broccoli-Cheddar Mac and Cheese

Steps

1. Step 1

   Bring a large pot of water to a boil and add the 1 tbsp salt. Add the macaroni and cook, stirring now and then, until 3 minutes short of the package time (usually about 5 minutes).

   5 min

   • 12 oz elbow macaroni
   • 1 tbsp salt, for the pasta water
2. Step 2

   Add the broccoli florets right into the pot with the pasta and cook 3 minutes more, until the broccoli is bright green and just tender and the pasta is al dente. Drain in a colander, then set aside. Don't rinse.

   3 min

   • 4 cups broccoli florets
3. Step 3

   Return the empty pot to medium heat and melt the butter. Sprinkle in the flour and whisk constantly for 1 minute, until it smells slightly toasty and looks like a smooth paste.

   2 min

   • 4 tbsp unsalted butter
   • 3 tbsp all-purpose flour
4. Step 4

   Pour in the milk a splash at a time at first, whisking smooth after each addition, then add the rest. Whisk in the Dijon, mustard powder and garlic powder. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 4 to 5 minutes.

   5 min

   • 2 1/2 cups whole milk
   • 1 tsp Dijon mustard
   • 1/2 tsp mustard powder
   • 1/4 tsp garlic powder
5. Step 5

   Take the pot off the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Season with salt, pepper and the cayenne if using.

   3 min

   • 12 oz sharp cheddar
   • salt
   • black pepper
   • 1 pinch cayenne pepper
6. Step 6

   Stir the drained pasta and broccoli into the sauce until everything is coated. If it seems thick, loosen it with a splash of milk. Taste for salt and serve right away.

   2 min

   • 12 oz elbow macaroni
   • 4 cups broccoli florets

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026