Stove Top Mac and Cheese

Printer-friendly versionPrinter-friendly version

This recipe originates from a box of Catelli Pasta; I've made a few adjusments along the way.1 package (375g) pasta

4 cups of broccoli florets

2 tbs butter

1 clove garlic, minced

1 small onion, minced

½ tsp salt

2 tbs all-purpose flour

1 teaspoon Dijon mustard

2 ½ cups milk

1 ½ cup shredded sharp cheddar


Cook pasta according to package directions

Add broccoli to pasta in the last 5 minutes of cooking.

Drain and set aside in pot.

Keep some of the pasta water – about ½ cup.

In a saucepan, melt the butter over medium heat.  Add the onion and garlic and sauté until soft, 3-5 minutes.

Add the flour and cook for 2 minutes.

Gradually add milk, stirring constantly.  Cook until thickened, about 5-8 minutes.

Remove from heat and add cheese.  Stir until cheese melts.

Add sauce to hot noodles, and stir to combine.If the sauce is too thick, add some of the pasta water and stir to combine.

Re-heat gently over low heat if needed.  Serve hot.


Tips: The residual starch in pasta water helps the sauce stick to the pasta.  Keep some back to add to the pasta as you mix in the sauce.

Feel free to use whatever kind of pasta you like - whole wheat, white, gf - in whatever shape you like; anything works!

Change up the vegetables to suit your taste and the season; spinach, peas, asparagus in the spring, zuchinni in the summer and

squash, cauliflower or broccoli in the fall/winter.