Broccoli Cheddar Mac and Cheese
This delicious Copycat Panera Broccoli Cheddar Mac and Cheese recipe is a creamy and delicious macaroni and cheese recipe that is loaded with broccoli florets and tender pipe rigate pasta all in a creamy cheese sauce.
Servings: 6 Servings
Calories: 852kcal
Ingredients
- 16 ounces pipe rigate pasta, or shells (we used organic pipe rigate)
- 2 tablespoons butter
- ½ cup onions, diced
- 1 cup carrots, grated small
- 3 cups broccoli florets, cut into smaller pieces
- ¼ cup all purpose flour
- 2 cups whole milk
- 1½ cups heavy cream
- 1 cup vegetable broth
- 1 teaspoon garlic salt
- 1 teaspoon Slap Ya Mama® seasoning
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1½ cups white cheddar cheese
- 1½ cups sharp cheddar cheese
Instructions
- Cook pasta according to package directions for al dente. In the last 5 minutes, add broccoli to pasta. Drain and return to pan. Set aside.
- In a large skillet or frying pan, melt butter over medium heat.
- Add onions and carrots and sauté until onions are translucent and tender.
- Make a roux by sprinkling flour over the onions and carrots. Stir and cook flour for 2-3 minutes,
- Slowly pour milk, heavy cream, vegetable broth, stir and then add garlic powder, Slap Ya Mama, ground mustard, turmeric and black pepper into pan, stirring constantly until smooth.
- Reduce to low and let sauce thicken, stirring frequently.
- Once sauce has thickened, remove from heat, add both types of cheese, stir until combined then add broccoli and pasta to pan. Stir until combined and serve hot.
Nutrition
Calories: 852kcal | Carbohydrates: 74g | Protein: 30g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1021mg | Potassium: 642mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5785IU | Vitamin C: 43mg | Calcium: 591mg | Iron: 2mg