Velveeta Broccoli Mac and Cheese is a delightful twist on a classic comfort food that brings warmth and joy to any dining table. As a lover of creamy, cheesy dishes, I cant help but be drawn to this recipe that combines the rich, velvety texture of Velveeta cheese with the wholesome goodness of broccoli. This dish not only satisfies your cravings but also adds a pop of color and nutrition to your meal.
Originating from the heart of American kitchens, mac and cheese has long been a staple in family gatherings and potlucks, and the addition of broccoli elevates it to a new level of deliciousness. People adore Velveeta Broccoli Mac and Cheese for its creamy consistency and the way it effortlessly melds flavors, making it a favorite among both kids and adults alike. Plus, its incredibly convenient to prepare, allowing you to whip up a comforting meal in no time. Join me as we dive into this scrumptious recipe that is sure to become a beloved addition to your culinary repertoire!
Ingredients:
- 8 ounces elbow macaroni
- 2 cups fresh broccoli florets
- 1 cup Velveeta cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for garnish)
- 1/2 cup breadcrumbs (optional, for topping)
Preparing the Pasta and Broccoli
- Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta.
- Once the water is boiling, add the elbow macaroni. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- About 3 minutes before the macaroni is done, add the fresh broccoli florets to the pot. This will blanch the broccoli, keeping it vibrant and tender-crisp.
- Once the macaroni and broccoli are cooked, drain them in a colander and set aside. Make sure to shake off any excess water.
Preparing the Cheese Sauce
- In the same pot (no need to wash it), melt the butter over medium heat. I love using a heavy-bottomed pot for even heat distribution.
- Once the butter is melted, sprinkle in the flour. Whisk continuously for about 1-2 minutes to create a roux. This will help thicken your cheese sauce.
- Gradually pour in the milk while whisking to avoid lumps. Keep whisking until the mixture is smooth and starts to thicken, which should take about 3-5 minutes.
- Once the sauce has thickened, reduce the heat to low and add the cubed Velveeta cheese and shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is creamy.
- Season the cheese sauce with garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasoning if necessary. I often add a little more salt or pepper to suit my taste.
Combining Pasta, Broccoli, and Cheese Sauce
- Now its time to bring everything together! Add the drained macaroni and broccoli back into the pot with the cheese sauce.
- Gently fold the pasta and broccoli into the cheese sauce until everything is well coated. I like to use a spatula for this to ensure I dont break the broccoli florets.
- If you want a little extra creaminess, you can add a splash more milk at this stage. Just stir it in until you reach your desired consistency.
Optional Topping and Baking
- If you prefer a baked version with a crispy topping, preheat your oven to 350°F (175°C).
- Transfer the mac and cheese mixture into a greased 9×13 inch baking dish. Spread it out evenly.
- In a small bowl, mix the breadcrumbs with a tablespoon of melted butter. This will help them brown nicely in the oven.
- Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. If you like, you can also sprinkle a little paprika for color.
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy. The aroma will be irresistible!
Serving the Velveeta Broccoli Mac and Cheese
- Once baked, remove the dish from the oven and let it sit for about 5 minutes before serving. This will help the cheese sauce set a bit.
- Serve warm, and enjoy the creamy, cheesy goodness! I love to pair this dish with a simple side salad or some garlic bread for a complete meal.
- Feel free to customize your mac
Conclusion:
In summary, this Velveeta Broccoli Mac and Cheese recipe is an absolute must-try for anyone looking to elevate their comfort food game. The creamy, cheesy goodness combined with the nutritious crunch of broccoli creates a delightful dish that is not only satisfying but also a great way to sneak in some veggies. Whether you’re serving it as a side dish at a family gathering or as a main course for a cozy weeknight dinner, this recipe is sure to impress. For those looking to mix things up, consider adding some cooked chicken or bacon for an extra protein boost, or even experimenting with different types of cheese for a unique flavor twist. You could also try incorporating other vegetables like spinach or bell peppers to customize it to your taste. I encourage you to give this Velveeta Broccoli Mac and Cheese a try and share your experience with friends and family. I would love to hear how it turned out for you and any variations you decided to try. Cooking is all about creativity and making it your own, so dont hesitate to put your spin on this delicious recipe. Happy cooking! Print
Velveeta Broccoli Mac and Cheese: A Creamy Comfort Food Delight
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Enjoy a creamy and comforting Velveeta Broccoli Mac and Cheese, featuring tender elbow macaroni, fresh broccoli, and a rich cheese sauce. This dish is perfect for family dinners and gatherings, with optional crispy breadcrumbs for added texture. A delightful twist on a classic favorite!
Ingredients
Scale- 8 ounces elbow macaroni
- 2 cups fresh broccoli florets
- 1 cup Velveeta cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for garnish)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the elbow macaroni and cook according to package instructions (8-10 minutes) until al dente, stirring occasionally.
- About 3 minutes before the macaroni is done, add the fresh broccoli florets to the pot to blanch them.
- Drain the macaroni and broccoli in a colander and shake off excess water.
- In the same pot, melt the butter over medium heat.
- Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking to avoid lumps, cooking until the mixture thickens (3-5 minutes).
- Reduce heat to low and add the Velveeta and cheddar cheese, stirring until melted and creamy.
- Season with garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
- Add the drained macaroni and broccoli back into the pot with the cheese sauce.
- Gently fold until everything is well coated. Add a splash of milk for extra creaminess if desired.
- Preheat the oven to 350°F (175°C) if baking.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with a tablespoon of melted butter and sprinkle over the top.
- Bake for 20-25 minutes until the top is golden brown and crispy.
- Let the dish sit for 5 minutes before serving.
- Serve warm and enjoy! Pair with a side salad or garlic bread for a complete meal.
Notes
- Feel free to customize your mac and cheese by adding cooked chicken, bacon, or other vegetables.
- For a spicier kick, consider adding a pinch of cayenne pepper or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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