1-Gather and Prep: Begin with a large pot or skillet that’s deep enough to hold all your ingredients. Combine 1 pound elbow macaroni, 1 pound chopped broccoli, 2½ cups whole milk, 2 teaspoons kosher salt, ½ teaspoon garlic powder, and 3 cups water in the pot. Give it a good stir you don’t need to submerge everything fully.

2-Cook to Perfection: Bring the mixture to a simmer over medium-high heat, then lower to medium for a gentle simmer. Stir often for 8-12 minutes until the pasta is tender and the liquid thickens into a creamy sauce. If things get too dry, add that extra ½ cup of water to keep it going smoothly. Remember to stir frequently to avoid sticking, as one tip suggests.

3-Finish and Serve: Once done, remove from heat and mix in 8 ounces of grated sharp Cheddar cheese until it’s fully melted. Season with more salt and black pepper as needed, then serve right away for the best texture. For similar pasta ideas, try this baked Mexican mac and cheese recipe for a spicy twist.