Macarena Cheesy Broccoli Mac

Ingredients

• 180 g elbow macaroni
• 300 g broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 240 ml milk
• 120 g shredded cheddar cheese
• 1 tsp garlic powder
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente, then add the broccoli florets for the last 4–5 minutes of cooking until tender-crisp. Reserve about 120 ml of pasta water, then drain.

2. 2

   While the pasta and broccoli cook, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a smooth roux.

3. 3

   Slowly whisk in the milk and cook 3–4 minutes, stirring, until the sauce thickens. Stir in the cheddar cheese, garlic powder, and black pepper until fully melted and smooth. If needed, loosen with a splash of reserved pasta water.

4. 4

   Add the drained macaroni and broccoli to the cheese sauce and toss until evenly coated. Taste and adjust with a pinch of salt if desired, then serve hot.