2cupsbroccoliflorets only no stems, chopped into bite sized pieces
1cupheavy cream
1cupmilk
1/4cupbuttermelted
3 ½cupscheddar cheesegrated
Instructions
In a large pot, add elbow macaroni, broth, broccoli, garlic, salt, and pepper. Stir to combine everything well
Turn the stove to medium heat and bring the pot to a boil. Once boiling, reduce heat and simmer until you have almost no liquid left. Stir occasionally so that the pasta doesn’t stick together.
Add butter, milk, and cream, stir and continue cooking until pasta is al dente, about 5 minutes.
Add cheese to the pot. Stir and cook until the cheese is melted, about 2 minutes, Eat and enjoy once the sauce has thickened. Garnish with fresh parsley if desired.
Notes
Can I Use Pre-Shredded Cheese?
For the best results, shred the cheese from a block instead of using pre-shredded cheese.Pre-shredded cheese has a potato starch or other starch added to the shredded cheese to keep it will clumping. This extra starch will make your mac and cheese less creamy. You will have the best results from shredding the cheese at home.