Broccoli and Cheddar Macaroni and Cheese
Ingredients
- Broccoli and Cheddar Macaroni and Cheese
- Serves 6
- 3 cups fresh broccoli florets
- 1 pound short-cut pasta I used small shells
- 4 tbsps unsalted butter
- 3 tbsps flour
- 2½ cups milk
- 12 oz sharp white cheddar cheese grated
- 1 tsp cayenne pepper
- 1 tsp dijon mustard
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a boil. Once it comes to boil, add salt and pasta, and cook according to package directions. With 4-5 minutes remaining on the pasta, add the broccoli florets to the pasta water and cook together. Drain and set aside.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a roux. Cook for 2 minutes, and slowly pour the milk into the flour mixture while whisking. Once thoroughly incorporated, let the mixture cook until thickened, about 5 minutes. Remove from heat and whisk in shredded cheese, cayenne pepper, and dijon mustard. Add salt and pepper to taste.
- Pour cheese sauce over cooked pasta and broccoli, and stir to combine.
Notes
*Yellow cheddar is just white cheddar with the addition of a natural orange coloring called annatto, so there’s no difference between them in terms of taste and texture. Feel free to use either white or yellow cheddar.
*For a spicy version, substitute 4 ounces of the cheddar cheese with pepper jack cheese.
*For a spicy version, substitute 4 ounces of the cheddar cheese with pepper jack cheese.
