Skillet Macaroni And Cheese With Broccoli And Bread Crumbs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian, high-protein

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Ingredients

• 4 1/2 oz elbow macaroni
• 1 cup sharp cheddar, shredded
• 1 cup whole milk
• 1 1/2 tbsp butter
• 1/4 cup all-purpose flour
• 7 oz broccoli, cut in small florets
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan
• 1 tsp each dry mustard, black pepper, salt, paprika

Method (tap to check — screen stays awake)

1. Boil the macaroni in salted water 2 minutes short of the package time, adding the broccoli for the last 2 minutes, then drain both together.
2. Melt 2 tbsp of the butter in an oven-safe skillet, whisk in the flour, and cook 90 seconds until it smells toasted and turns pale blond.
3. Pour in the milk in a steady stream while whisking, then cook 4 minutes until the sauce thickens enough to coat the whisk.
4. Off the heat, stir in the cheddar a handful at a time with the dry mustard, salt, and pepper until it melts smooth; adding it off the heat stops it from breaking.
5. Fold in the macaroni and broccoli so everything is coated.
6. Toss the panko with the remaining butter, melted, the Parmesan, and the paprika and scatter it over the top.
7. Broil 3 minutes, watching closely, until the crumbs are golden and the edges bubble.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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