Description
This Broccoli Cauliflower Mac and Cheese is a comforting and nutritious twist on the classic favorite. Creamy cheese sauce envelops tender macaroni, vibrant broccoli, and cauliflower florets, baked to golden perfection. Perfect for a hearty family dinner or a cozy indulgence, this recipe balances rich flavors with wholesome vegetables.
Ingredients
Scale
Pasta and Vegetables
- 2 cups macaroni
- 1 cup broccoli florets
- 1 cup cauliflower florets
Cheese Sauce
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Steam Vegetables: Steam the broccoli and cauliflower florets until tender but still crisp, about 5-7 minutes. Drain and set aside.
- Melt Butter: In a medium saucepan, melt the butter over medium heat until fully melted and bubbling slightly.
- Add Flour: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux and eliminate the raw flour taste.
- Whisk in Milk: Gradually whisk in the milk, continuing to stir until the mixture thickens into a smooth sauce, about 5-7 minutes.
- Add Cheese and Seasoning: Remove the sauce from heat and stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is creamy and smooth.
- Combine Ingredients: In a large bowl, mix the cooked macaroni, steamed broccoli, and cauliflower with the cheese sauce until everything is evenly coated.
- Bake: Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 20 minutes, until bubbly and lightly golden on top.
Notes
- Use sharp cheddar cheese for a more intense flavor.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
- Steam veggies just until tender to maintain texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add breadcrumbs on top before baking for a crunchy topping.
