Creamy Mac & Cheese with Broccoli
Amber found this recipe online and after her adjustments we both felt it was the best homemade mac & cheese we've had so far.
Recipe
8 ounces medium pasta
2 tablespoons butter
2 cloves garlic, minced
1 shallot, minced
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
3-4 cups broccoli florets, steamed
4 oz extra-sharp cheddar cheese, grated
Recipe
8 ounces medium pasta
2 tablespoons butter
2 cloves garlic, minced
1 shallot, minced
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
3-4 cups broccoli florets, steamed
4 oz extra-sharp cheddar cheese, grated
4 oz Velveeta cheese
In a large pot of boiling salted water, cook pasta according to package instructions and drain well. Melt butter in sauce pan over medium high heat. Add garlic and shallot, and cook, stirring frequently, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, cream and mustard until it begins to thicken. If needed, add more milk to thin and season with salt and pepper to taste. Stir in pasta, broccoli and cheese until well combined. Serve immediately.
In a large pot of boiling salted water, cook pasta according to package instructions and drain well. Melt butter in sauce pan over medium high heat. Add garlic and shallot, and cook, stirring frequently, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, cream and mustard until it begins to thicken. If needed, add more milk to thin and season with salt and pepper to taste. Stir in pasta, broccoli and cheese until well combined. Serve immediately.
Comments
Post a Comment