Broccoli Cheddar Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 cups small broccoli florets (about 1 large head)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup half-and-half
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 10 oz sharp cheddar, freshly shredded
• 2 oz Colby or Monterey jack, freshly shredded

Instructions

1. 1

   Cook the pasta in salted water. During the last 2 minutes of cooking, add the broccoli florets to the same pot to blanch them tender-crisp.

2. 2

   Reserve 1/2 cup pasta water, then drain the pasta and broccoli together and set aside.

3. 3

   In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute.

4. 4

   Slowly stream in the warm milk while whisking, followed by the half-and-half. Simmer 3–4 minutes until thickened.

5. 5

   Stir in the Dijon, garlic powder, onion powder, salt, and pepper. Remove from heat.

6. 6

   Add the shredded cheeses one handful at a time, stirring until glossy and smooth.

7. 7

   Fold in the pasta and broccoli gently to keep the florets intact. Loosen with pasta water if needed. Serve immediately.