
Ingredients:
- 2 cups elbow noodles
- 1 10-ounce package frozen chopped broccoli
- 1 3/4 cups milk
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded extra-sharp cheddar cheese
- 1/4 cup shredded parmesan cheeseInstructions:
1. Bring a large pot of water to a boil. Cook pasta for 3-4 minutes, add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 3 minutes. Remove from the heat and whisk in both cheeses until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Makes 4 servings.


















Thanks Mrs. January~!!
Dawn: Yes and yes.
Can I use fresh broccoli instead of frozen? What about whole wheat flour?
Julie: Whoops, typo! This actually makes 4 servings.
Sounds yummy! I want to try this! Does this really only make 2 servings?
LOVE LOVE LOVE THIS RECIPE….for once hubby didn’t complain there was no meat in his dinner!!!!!
Thanks for the recipe, the sauce was a hit with my family.
hope ya like it!
MMM this looks real good. I had some mac n cheese (but baked) last night…but certainly going to try this!
thanks ashley! glad you like ‘em!
Yum this looks good! I love Mac & cheese, and I love broccoli
Great recipes you have been posting lately!