It’s the EASIEST, CREAMIEST Mac and Cheese ever made in under 30 minutes! The ultimate comfort food! It’s the perfect way to sneak some greens in!

Salutations from Paris!!! Our luggage did not follow us from Indianapolis to JFK and Paris.

So we’re drowning our sorrows in croissant after croissant after croissant. It seems to help.

In the meantime, I’m sharing my favorite recipe for mac and cheese today so you can prepare for your New Year’s Resolutions.

When I say I will be eating kale, I mean it. I’m going to start January 1st. For these three days, let’s indulge in the most creamy Mac and Cheese ever.


8 ounces medium pasta shells

Two tablespoons of unsalted butter

Two cloves garlic, minced

One shallot, minced

2 Tablespoons of all-purpose flour

1 cup whole milk

Half and half 1 cup

One teaspoon of Dijon mustard

Black pepper and Kosher Salt

3 cups of chopped broccoli florets

6 ounces extra sharp cheddar cheese, grated


According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.

Melt butter over medium-high heat in a large pan. Stir frequently while cooking garlic and shallot for about 2 minutes.

Stir in flour for about 1 minute. Whisk in the milk, half-and-half, and Dijon gradually until slightly thickens (about 3-4 minutes). Add more milk if the mixture becomes too thick. Season with salt and pepper to taste.

Mix pasta, broccoli, and cheese for 3-4 minutes.

Serve immediately

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