Name: Creamy Stovetop Roasted Broccoli Cheddar Mac and Cheese (Standard)
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Dried elbow macaroni; 3 cups Broccoli florets; 2 tbsp Vegetable oil; 3 tbsp Unsalted butter; 3 tbsp All-purpose flour; 2 cups Whole milk; 8 oz Mild cheddar cheese-shredded

Recipe tier

A comforting, quick-cooking stovetop mac featuring tender roasted broccoli florets folded into a simple, creamy cheddar roux-based sauce.

Total 30 min

Serves 4 servings

Steps 4

Ingredients 7

Soundtrack the cook

Soul kitchen · 45 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 22m Plate 5m Reset 10m

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Pasta and Produce
1 lb 450 g Dried elbow macaroni
3 cups 300 g Broccoli florets
2 tbsp 30 mL Vegetable oil
Sauce
3 tbsp 45 g Unsalted butter
3 tbsp 25 g All-purpose flour
2 cups 475 mL Whole milk
8 oz 225 g Mild cheddar cheese-shredded

Equipment

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Instructions

🎙️ Cook with voice coach

Toss broccoli florets with vegetable oil and salt on a baking sheet; roast at 425°F for 15 minutes until edges are browned and tender.
Boil macaroni in salted water until al dente; drain and set aside.
In a saucepan, melt butter, whisk in flour for 1 minute, then gradually add milk, simmering until thickened enough to coat the back of a spoon.
Remove sauce from heat, stir in shredded cheddar until melted and glossy, then fold in cooked macaroni and roasted broccoli before serving.