Macaroni & Cheese with Broccoli

Broccoli gives flavor, texture, and nutrients to this creamy spin-off of the traditional mac and cheese dish. Try this with roasted squash or sweet potatoes in the fall or winter, roasted beets in the spring, or a tomato salad in the summer for a meal with tasty seasonal veggies!

Makes

6 Servings

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons all-purpose flour
• 2 cups 1% milk
• 2 cups low-fat cheddar cheese, shredded
• 1/2 teaspoon black pepper
• 2 cups cooked broccoli, chopped

Directions

1. Wash hands with soap and water.
2. Cook macaroni, following the instructions on the package.
3. Drain the cooked macaroni and return to the pan.
4. While the macaroni is still warm, sprinkle in the flour and stir thoroughly.
5. Over medium heat, slowly stir the milk into the macaroni.
6. Add the cheese and pepper.
7. Stir over medium heat until the milk and cheese thicken into a creamy sauce, approximately 7-10 minutes.
8. Stir in the broccoli; heat thoroughly.
9. Taste; add a small amount of salt, if needed.
10. Refrigerate leftovers.

Notes

Fresh or frozen broccoli can be used. Learn more about: Broccoli