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Autumn Mac & Cheese with Broccoli

Cozy Autumn Mac & Cheese with Broccoli for Comforting Nights

A warm and comforting dish, this Autumn Mac & Cheese with Broccoli wraps you in creamy goodness while sneaking in fresh nutrition.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta and Broccoli
  • 8 oz Elbow Macaroni Swap for your favorite small pasta if desired.
  • 2 cups Broccoli Fresh or thawed frozen works well.
For the Cheese Sauce
  • 2 cups Sharp Cheddar Cheese Use medium cheddar for a milder taste.
  • 2 cups Mozzarella Cheese Feel free to try other melting cheeses like Gouda.
  • 1 cup Milk Low-fat milk can be your choice for a lighter base.
  • 1 cup Heavy Cream Half-and-half can be a lighter alternative.
  • 1 tbsp Dijon Mustard Yellow mustard can work in a pinch.
  • 1 tsp Garlic Powder Substitute fresh minced garlic for a more robust taste.
  • 1 tsp Onion Powder Adjust quantity if using fresh onions.
  • 1 tsp Smoked Paprika Regular paprika can be used for less heat.
  • 0.25 tsp Cayenne Pepper Optional for a bit of heat.
  • to taste Salt Adjust to personal taste.
  • to taste Pepper Adjust to personal taste.
For the Crunchy Topping
  • 1 cup Breadcrumbs Switch to panko breadcrumbs for extra crisp.
  • 4 tbsp Unsalted Butter Lower-fat option available.

Equipment

  • slow cooker
  • large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Crockpot: Grease the interior of your slow cooker with cooking spray or unsalted butter. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 6-8 minutes until al dente. Drain and cool slightly.
  3. Combine Ingredients: In the slow cooker, mix the cooked macaroni and broccoli with cheddar cheese, mozzarella cheese, milk, heavy cream, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
  4. Cook Slow: Cover and set the slow cooker to low for 2-3 hours. Stir occasionally if possible.
  5. Prepare Topping: About 30 minutes before serving, mix breadcrumbs with melted butter. Optionally, add more shredded cheese.
  6. Add Topping: Sprinkle the breadcrumb mixture over mac and cheese 30 minutes before serving. Cover to allow topping to brown.
  7. Serve: Let sit for a few minutes before serving. Garnish with fresh herbs or cracked pepper if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure pasta is cooked al dente to prevent mushiness. Greasing your crockpot helps avoid sticking.

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