Creamy Broccoli and Beef Macaroni

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still melting well.

Boil a big pot of salted water for the macaroni.

Add the macaroni to the boiling water and cook according to the box instructions, stirring occasionally.

In a separate large pot, heat olive oil over medium heat.

Add diced onion to the pot and brown for a couple of minutes.

Add sliced beef to the pot, cooking on high heat until browned, about 5-7 minutes.

Season the beef with salt and black pepper while cooking.

Add broccoli to the pot and season with salt and pepper; cook for about 3-4 minutes until broccoli is almost tender but still crunchy.

Strain the macaroni, leaving a little water at the bottom for starch.

Move the broccoli and beef mixture to a bowl and empty the pot.

In the same pot, add butter (if using) to start making a roux with the flour.

Add flour to the pot and stir on medium heat to cook the flour.

Gradually add warmed milk to the roux, bringing it to a gentle simmer while stirring.

Season the sauce with salt and pepper as it thickens.

Add mozzarella and sharp cheddar cheese to the sauce, stirring until melted and combined.

Add the macaroni to the sauce, stirring to combine with the beef and broccoli mixture.

If the sauce is too thick, add a little more milk to loosen it up.

Turn off the heat and continue stirring to melt the cheese with residual heat.

Taste for seasoning and adjust if necessary before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens