Broccoli Cheddar Mac and Cheese

Ingredients

• Macaroni (8 ounces)
• Broccoli florets (2 cups, fresh or frozen)
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (2 cups, whole milk)
• Cheddar cheese (2 cups, shredded (sharp or mild, based on preference))
• Salt (to taste)
• Black pepper (to taste)
• Garlic powder (1/2 teaspoon (optional))
• Paprika (1/2 teaspoon (optional, for garnish))

Instructions

1. Cook the macaroni according to the package instructions. For the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, stirring constantly for about 1-2 minutes until lightly golden.
3. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook while stirring constantly until the mixture thickens and bubbles gently, about 5-7 minutes.
4. Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season the cheese sauce with salt, pepper, and garlic powder if using.
5. Add the cooked macaroni and broccoli back into the pot, stirring until everything is evenly coated with the cheese sauce.
6. Serve hot, garnished with an extra sprinkle of cheese and a dash of paprika for color if desired.