Buffalo Cheddar Mac and Cheese with Garlic Croutons
Mac and cheese gets hot hot hot in this buffalo cheddar mac and cheese with garlic croutons and broccoli.
Yield: 4-6 servings
  • 1 loaf whole wheat Italian bread, cut into cubes
  • ¼ cup garlic-infused olive oil
  • salt and black pepper, to taste
  • 1 lb pasta
  • 4 cups broccoli florets, chopped
  • 1½ cups milk, divided
  • 2 tbsp flour
  • 8 oz buffalo cheddar cheese, shredded
  1. Preheat oven to 400.
  2. Toss bread cubes with garlic-infused olive oil. Spread out on a parchment-lined baking sheet. Sprinkle with salt and black pepper. Toast in the oven for 10-15 minutes, or until crispy on the outside.
  3. Bring a pot of salted water to a boil. Add pasta and cook until according to package instructions, adding in the broccoli florets during the last 2 minutes of cooking. Strain.
  4. Meanwhile, Bring 1 cup of milk to a simmer. Whisk together the remaining ½ cup milk and 2 tbsp flour. Pour into the simmering milk and whisk until warm and slightly thickened. Stir in the cheese, simmering until melted.
  5. Toss the cheese sauce with the pasta and broccoli. Serve topped with garlicky croutons.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/02/buffalo-cheddar-mac-cheese.html