|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 7g|
|Vitamin C 31mg||153%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you have a hard time getting your kids to eat their broccoli, try this casserole that sneaks broccoli into the popular American dish. This easy macaroni and cheese is a snap to prepare, which makes it a perfect family dinner for a busy weeknight. You can serve it as a side dish or main dish for dinner or lunch.
These macaroni and cheese are entirely cooked on the stovetop using just one saucepan. The broccoli is added to the pasta water during the last minute. The thick, cheesy sauce, always a kids’ favorite, is made with lots of sharp cheddar cheese.
Follow the package directions for cooking the pasta al dente. Especially small pasta like elbow macaroni overcooks easily. To prevent the pasta from turning mushy in the sauce, it also helps to rinse it after cooking to remove the extra starch.
The additional crunchy breadcrumb topping will add 20 minutes of baking time but it’s worth it—it is another way to win over picky eaters.
The baked version is also great if you want to make the macaroni and cheese ahead of time. Assemble the cooked and cooled ingredients in a baking dish and cover tightly with aluminum foil. Refrigerate it for up to 2 days. While the oven is heating, take the casserole out of the fridge. Bake covered until bubbly, about 40 minutes. If adding the topping, remove the foil during the last 15 to 20 minutes and bake until the topping has browned.
Gather the ingredients.
Cook macaroni in boiling salted water, following package directions, adding chopped broccoli about 1 minute before macaroni is done. Drain in a colander.
In same saucepan over medium heat, melt butter. Stir in mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.
Gradually whisk milk into flour mixture. Cook, stirring, until sauce is thickened and bubbling.
Add cheese and continue stirring until cheese has melted. Taste and add salt, as needed.
Add drained macaroni and broccoli and stir to combine thoroughly.
Transfer to a serving dish or individual bowls.
- If you like a crunchy topping, put the macaroni and cheese mixture in a lightly buttered baking dish. Combine 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Sprinkle the bread crumbs over the macaroni and cheese. Bake the casserole in a preheated 375 F for about 20 minutes, or until the topping has browned.