Broccoli-Herb Mac and Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 cups pasta shells
  • 2 cups fresh broccoli florets
  • 4 tbsp. butter, divided
  • 3 garlic cloves, minced
  • 2 cups milk, room temp
  • 3 tbsp. all-purpose flour
  • 1/4 cup cream cheese, softened
  • 7 oz. package sharp Cheddar cheese, shredded
  • 2 tsp minced fresh thyme
  • 1 tsp dry mustard
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/3 cup Italian-seasoned panko
  • Garnish: fresh thyme

Directions

  1. Cook pasta as directed, adding broccoli during last 3 minutes. Drain.

  2. In a medium Dutch oven, melt 3 tbsp. butter over medium heat. Add garlic; cook for 2 minutes.

  3. In a small bowl, whisk together milk and flour; gradually stir milk mixture into garlic-butter mixture. Increase heat to medium-high; cook, stirring constantly, until thickened, 3-4 minutes. Add cream cheese; stir until smooth. Remove from heat; gradually whisk in Cheddar. Stir in thyme, mustard, salt and pepper. Add cooked pasta and broccoli; spoon into a serving dish.

  4. In a small skillet, melt remaining 1 tbsp. butter over medium heat. Add panko; cook, stirring constantly, until golden brown, 4-6 minutes. Sprinkle onto pasta. Garnish with thyme. Serve immediately.

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