Creamiest broccoli mac and cheese!!!
8 oz elbow macaroni
4 oz. frozen broccoli florets
8 oz. sharp cheddar cheese
1 cup whole milk
1 ½ tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon salt
* Fresh ground black pepper to taste
- Cook macaroni following the directions of the package. Don’t forget to add salt to the water. Add broccoli to cook in the last 5 minutes. Drain well.
- In a medium sauce pan, melt the butter at medium-low heat. Add flour and whisk until cooked (about 1 minute or so, it will make some bubbles). Add mustard, garlic, salt and pepper. Add milk and whisk until ticken. Add cheese and stir until all the cheese has melted.
- Add cheese sauce over the macaroni cooked with the broccoli florets.
- Serve right away 🙂