This stove top broccoli macaroni and cheese is quick and easy. It also makes minimal dishes, which is another big plus in my mind. There are endless variations to this recipe that would turn it from a good thing into something even better (use different cheeses or a combination of cheeses, add other or different veggies, add bacon, add pesto, etc). Since I was interested in something quick and easy to fill my belly, I went with the easiest, laziest way to make it.
- 1 pound dry pasta
- 1 head broccoli
- 2 cups grated cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- garlic powder
- Boil a large pot of salted water.
- While water is boiling, chop the broccoli into bite-sized florets.
- Once water is at a rolling boil, add the pasta. Two minutes before the pasta is done, add the broccoli florets.
- Strain once pasta is done. Add pasta and broccoli back into the cooking pot on the hot burner. Reduce heat to low.
- Add 2 tablespoons of butter, 1/2 cup milk, and 2 cups of cheese. Stir until all combined.
- Season with salt, pepper, and garlic powder to taste.
- Remove from heat and serve.
You could also pop this into an oven proof dish and cook it under the broiler for a few minutes to brown the top, or even bake it for 20-30 minutes at 350 degrees to intensify the flavor merger between the hot cheesy broccoli goodness and the pasta. If you do any of this, however, then it is no longer a quick, easy, lazy mac and cheese dish.