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Copycat Cafe Broccoli Cheddar Mac

A close-up, appetizing shot of Copycat Café Broccoli Cheddar Mac, featuring elbow macaroni coated in rich cheese sauce with bright green broccoli florets.
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Make a rich, creamy, and sharp cheddar macaroni and cheese with tender broccoli florets that tastes just like your favorite cafe version.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more for boiling water
  • 8 ounces sharp white cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 2 cups fresh broccoli florets, lightly steamed until tender-crisp

Instructions

  1. Cook the elbow macaroni according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, steam the broccoli florets until they are tender but still hold their shape. Set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat.
  4. Whisk in the flour and cook for one minute, stirring constantly to form a roux. Do not let it brown.
  5. Gradually whisk in the warm milk until the mixture is smooth.
  6. Continue cooking over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  7. Remove the saucepan from the heat. Stir in the dry mustard powder, onion powder, black pepper, and salt.
  8. Add the shredded cheddar and Monterey Jack cheeses to the sauce one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Do not boil the sauce after adding the cheese.
  9. Gently fold the cooked macaroni and the steamed broccoli florets into the cheese sauce until everything is evenly coated.
  10. Serve immediately for a creamy stovetop version, or transfer to a baking dish and bake at 375°F for 15 minutes until bubbly for a casserole finish.

Notes

  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • For the best flavor match, use sharp white cheddar cheese.
  • If the sauce becomes too thick upon standing, stir in a splash of milk or reserved pasta water to reach your desired consistency.

Nutrition

Find it online: https://afripaket.com/copycat-cafe-broccoli-cheddar-mac/