Broccoli Cheddar Mac & Cheese

Ingredients

• 170 g Elbow macaroni
• 200 g Broccoli florets
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 480 ml Milk
• 170 g Sharp cheddar cheese, shredded
• 0.5 tsp Garlic powder(optional)
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain.

2. 2

   In the same pot, add the broccoli florets to the boiling water for 2–3 minutes until bright green and tender-crisp. Drain well.

3. 3

   In the pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

4. 4

   Gradually whisk in the milk and cook 4–6 minutes until the sauce thickens. Stir in garlic powder, salt, and black pepper.

5. 5

   Reduce heat to low and stir in the shredded cheddar until fully melted and smooth. Fold in the cooked macaroni and broccoli, then serve immediately.