This is one of those recipes that’s super easy to make because you should already have all the ingredients on hand. At least, I know I always have cheese and pasta on hand in my house. The original recipe called for adding mascarpone, but I only had Greek yogurt in my fridge. It made the sauce more creamy and also added a bit of a tang to the overall flavor. I also felt that the cheese crisps in the original recipe were an unnecessary step for just a regular dinner at home so I decided against making them. We had steak in the fridge so I served this as a side dish, but you could certainly serve this as an entree.
Stovetop Macaroni and Cheese with Broccoli
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 cups milk
- 2 cups mild white cheddar, shredded
- 1 cup sharp cheddar, shredded
- 1/2 cup Greek yogurt
- Salt and pepper, to taste
- 8 ounces elbow macaroni or other preferred pasta (I used Rigatoni)
- 1 cup frozen broccoli florets
In a large saucepan, melt the butter. Whisk in the flour and paprika and cook over moderate heat until bubbling, about 2 minutes. Slowly add the milk and whisk until smooth. Cook over moderate heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in Both cheeses and cook over low heat until melted. Turn off the heat and stir in the Greek yogurt and season with salt and pepper. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. About a minute before the pasta is finished cooking, add the frozen broccoli florets to the boiling water. Drain and add to the cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes.