Mac & Cheese: The Remix
1 lb small elbow pasta (455 g)
3 ½ cups whole milk (840 mL)
8 tablespoons unsalted butter
2 cups american cheese (200 g), shredded
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 cups broccoli floret (300 g), steamed, 4 ounces
½ cup shredded parmesan cheese (55 g)
How to Make It
In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8–10 minutes.
Once the pasta is cooked, remove the pan from the heat and add the butter, American cheese, salt, and pepper. Stir until fully combined. Fold in the broccoli.
Divide between serving bowls and top with the Parmesan cheese.
Dry Measuring Cups
Liquid Measuring Cup
One-Pot or Pan
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