Broccoli Cheddar Mac and Cheese
Broccoli mac and cheese is a classic that’s hard to beat. If you’re not a fan of getting broccoli stuck in your teeth, this recipe is for you.
Prep Time: 5ish min
Cook Time: 15ish min
Yield: 6-8ish servings
Ingredients
1 box pasta (I used radiatore)
1 large head of broccoli (about 4 cups of broccoli florets)
1 cup extra sharp white cheddar, shredded
1 cup yellow cheddar, shredded
1 cup heavy cream
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt + more to taste
Instructions
Boil the pasta according to the package instructions. Make sure to reserve at least 1 cup of pasta water.
Let’s make the sauce! Cut the broccoli into bite size florets. Rinse thoroughly.
Place the broccoli florets in a steamer basket and set over a pot with about 1 inch of water (just make sure your steamer isn’t touching the water underneath).
Bring the water to a boil, cover, and let steam about 5 minutes. Once you can easily cut through the broccoli easily with a fork, it’s done!
Put the hot, steamed broccoli directly into a blender with all the other ingredients (except the pasta). Turn the blender on low and gradually increase to high. Blend on high for about 3 minutes until the sauce is a uniform green color and it begins to thicken. You might need to stop it a couple times and scrape down the sides of the blender with a spatula.
Pour the sauce over the cooked pasta. If it’s too thick, add a bit of pasta water. Taste and adjust seasoning as needed.
Serve! Top with more cheese if you want.