Stovetop Broccoli Mac and Cheese
Creamy, cheesy pasta with tender broccoli florets in under 20 minutes, no baking required. Real cheddar melts into the milk for a sauce that clings to every elbow noodle.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 8 oz elbow macaroni
- 3 cups broccoli florets
- 2 cups cheddar cheese, shredded
- 1.5 cups whole milk
Instructions
- 1
Boil elbow macaroni in salted water until al dente, ~7 minutes.
- 2
Add broccoli florets to the pasta water during the last 2 minutes of cooking.
- 3
Drain pasta and broccoli, reserving 1/2 cup pasta water, and return to the same pot.
- 4
Pour milk into the pot and stir over medium heat until steaming, ~2 minutes.
- 5
Remove from heat, add shredded cheese in handfuls, stirring until melted and smooth.
- 6
Stir in reserved pasta water until sauce reaches a creamy consistency, then season with salt and pepper.
Tools you’ll need
- large pot
- colander
- wooden spoon
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