Name: Sheet-Pan Roasted Broccoli Cheddar Mac and Cheese (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz elbow macaroni; 1 lb broccoli florets; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1.5 cups whole milk; 2 cups shredded cheddar cheese

Recipe tier

A straightforward weeknight meal featuring tender pasta and roasted broccoli tossed in a silky cheddar sauce and baked until the edges are golden.

Total 45 min

Serves 4 servings

Steps 4

Ingredients 7

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Soul kitchen · 60 minutes

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

Prep 13m Cook 32m Plate 5m Reset 10m

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Pasta and Produce
12 oz 340 g elbow macaroni
1 lb 450 g broccoli florets
2 tbsp 30 ml olive oil
Cheese Sauce
2 tbsp 28 g unsalted butter
2 tbsp 15 g all-purpose flour
1.5 cups 355 ml whole milk
2 cups 225 g shredded cheddar cheese

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli florets with olive oil on a large rimmed sheet pan and roast for 15 minutes until charred and tender.
While the broccoli roasts, boil the elbow macaroni in salted water until just al dente, then drain.
In a saucepan, melt the butter, whisk in the flour for 1 minute, slowly add the milk while whisking until thickened, then remove from heat and stir in the shredded cheddar cheese until smooth.
Toss the cooked pasta and roasted broccoli with the cheese sauce, spread into a thin layer on the sheet pan, and bake for 10 minutes until the edges are browned and bubbling.