Cook macaroni in a large saucepan according to package directions, adding broccoli during the last 2 minutes of cooking; drain.
Creamy and tangy white cheddar cheese and fresh broccoli florets make this mac and cheese a knock-out.
Servings and Ingredients
|2 c.||Hy-Vee elbow macaroni, dry|
|1 c.||broccoli florets, chopped|
|2 tbsp.||Kerrygold salted butter|
|¼ c.||green onions, sliced|
|2 tbsp.||Hy-Vee all-purpose flour|
|½ tsp.||Hy-Vee mustard powder|
|1 dash(es)||Hy-Vee ground nutmeg|
|2 c.||Hy-Vee 2% reduced-fat milk|
|2 c.||Kerrygold mild Cheddar cheese shreds|
|4||(1/2-oz. each) slices Hy-Vee bacon, crisp-cooked and crumbled|
Things To Grab
- Large saucepan
- Medium saucepan
Melt butter in a medium saucepan over medium heat. Add green onions and cook until softened. Stir in flour, mustard powder, and nutmeg. Add milk all at once. Cook and whisk until thickened and bubbly. Cook and stir for 1 minute more.
Stir in 2 cups cheese until melted. Add pasta mixture and toss to combine. Serve topped with bacon crumbles.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 90mg
- Sodium: 690mg
- Total Carbohydrates: 45g
- Protein: 28g
Hy-Vee Monthly Ad from March 2018