White Cheddar Broccoli Mac and Cheese
Minutes Prep time: 15
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
3/4 pound Large Elbow Macaroni or Medium Shell Pasta
1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy (whipping) cream
1 teaspoon ground mustard
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 ounces White Cheddar Cheese, Shredded
4 ounces American cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 458 mg | 46% |
Carbohydrate | 46 g | 15% |
Cholesterol | 97 mg | 32% |
Total Fat | 34 g | 52% |
Iron | 2 mg | 10% |
Calories | 567 kcal | 28% |
Sodium | 858 mg | 36% |
Protein | 20 g | 39% |
Saturated Fat | 20 g | 98% |
Sugars | 6 g | 1% |
Vitamin C | 13 mg | 22% |
Bring a 5-quart pot of water to a boil. Cook pasta according to package directions; drain and set pasta aside. Microwave broccoli according to package directions.
Return pot to the stove and heat over medium heat. Melt butter in pot, whisk in flour until smooth and cook 1 minute. Whisk in milk and cream; bring to a boil whisking constantly until thickened.
Whisk in ground mustard, salt and pepper; remove from heat. Whisk in cheese until melted and smooth.
Pour cooked broccoli out onto a large cutting board and chop it into small pieces. Stir cooked pasta and broccoli into cheese sauce and serve your white cheddar broccoli mac and cheese!
Grate your white cheddar cheese yourself for the creamiest mac and cheese!
White Cheddar Broccoli Mac and Cheese