This easy baked macaroni and cheese recipe is made with broccoli and mushrooms in a cheesy and creamy sauce. It will take you minutes to make and is delicious.
I use a combination of cheddar and Parmesan cheeses for this recipe but you can definitely use other cheeses like Edam or Guyere. I also used elbow pasta but you can definitely substitute it with any small pasta you want. Seashells are great!
This is what you are going to need for this creamy and delicious easy baked macaroni and cheese recipe:
12 oz. elbow macaroni, cooked al dente and drained
5 tablespoons butter
1 bunch broccoli, separated into florets
4 tablespoons flour
4 cups milk
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese
Salt & Pepper
Preheat the oven at 350 degrees. Melt 1 tablespoon of butter in a large pan. Add the mushrooms and cook, stirring occasionally, until mushrooms start browning. Add the broccoli and saute for 3 to 4 minutes until broccoli is deep green and still crisp. Season with salt and pepper. Remove from pan and set aside. Wipe pan with a paper towel.
Melt the remaining 4 tablespoons of butter. Add the flour and whisk constantly for 2 minutes until flour is cooked.
Slowly whisk in the milk and whisk constantly until you have a smooth white sauce.
Add the garlic, nutmeg, cayenne and salt & pepper. Whisk until all the ingredients are mixed well and it has no lumps. Simmer the sauce for 4 to 5 minutes. Add the cheese and mix well, until the cheese melts.
Return the cooked vegetables to the sauce.
Add the noodles and mix well.
Place the macaroni and vegetables into a casserole dish. Top with the Parmesan cheese and sprinkle with paprika.
Put casserole into oven and cook for 20 minutes, until Parmesan melts and sauce is bubbly.
Serve and enjoy!