🥦🧀 Creamy Alfredo Broccoli Mac and Cheese
Ingredients (serves 4–6):
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12 oz elbow macaroni (or any short pasta)
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2 cups broccoli florets (fresh or frozen)
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2 tbsp butter
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups whole milk (or half-and-half for extra richness)
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1/2 cup heavy cream (optional but adds creaminess)
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1/2 cup grated Parmesan cheese
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1 1/2 cups shredded mozzarella or sharp cheddar
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Salt and pepper to taste
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Optional: pinch of nutmeg or red pepper flakes for flavor
🧑🍳 Instructions:
1. Cook pasta and broccoli:
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Boil pasta in salted water according to package directions.
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In the last 2–3 minutes, add broccoli florets to the pot.
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Drain and set aside.
2. Make the Alfredo cheese sauce:
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In a large saucepan, melt butter over medium heat.
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Add garlic and cook for 30 seconds until fragrant.
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly whisk in milk (and cream if using), stirring constantly to avoid lumps.
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Simmer gently until it thickens (about 5 minutes).
3. Add cheese and seasonings:
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Stir in Parmesan and mozzarella (or cheddar) until melted and smooth.
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Season with salt, pepper, and optional nutmeg or red pepper flakes.
4. Combine:
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Add cooked pasta and broccoli to the sauce.
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Stir to coat everything in the creamy goodness.
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Serve hot!
🔁 Optional Upgrades:
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Bake it: Pour into a baking dish, top with breadcrumbs and more cheese, and broil for 5 minutes until golden.
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Add protein: Toss in grilled chicken, shrimp, or crispy bacon.
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Use cauliflower instead of broccoli for a milder veggie.
Let me know if you want a one-pot, vegan, or gluten-free version too!