Broccoli Mac and Cheese

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

8 oz elbow macaroni

2 tablespoons salted butter

2 tablespoons all-purpose flour

2 cups 2% milk

1 teaspoon Dijon mustard

Salt and pepper

1 cup shredded cheddar cheese

1 cup shredded gruyere cheese

3 cups broccoli florets

Instructions

In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Steam the broccoli on top of the pasta pot for 1-2 minutes, if possible. Drain the pasta well and blanch the broccoli.

In another large saucepan over medium-high heat, melt the butter, then add the flour to make the roux. Whisk the flour and butter until they are combined and golden, about 2 minutes.

Gradually whisk in the milk. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until sauce is thickened, about 5-7 minutes.

Stir in the cheese, then fold in the pasta and broccoli. Serve immediately

Nutrition

• Calories: 607 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 17 g
• Cholestérol: 90 mg
• Sodium: 439 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 9 g
• Protéines: 31 g