This no bake macaroni & cheese is ultra-creamy. Try substituting different frozen vegetable instead of broccoli for a different version!
Course Side Dish
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4(click to scale)
Calories 410kcal
Ingredients
2cupsdry whole grain elbow macaroni pasta
10ozfrozen broccolichopped
1-3/4cup1% milk
3Tbspall purpose flour
1/4tspgarlic powder
1/4tspkosher salt
1/4tspground white pepper
1/4cupsharp cheddar cheeseshredded
1/4cupparmesan cheeseshredded
1tspdijon mustard
Instructions
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar, parmesan and mustard until the cheese is melted.Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.