Mac & Cheese with Broccoli
Creamy and cheesy, this homemade macaroni and cheese is pure comfort food!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | short cut pasta, such as corkscrew pasta |
| 1 head | broccoli, cut into florets |
| 3 tablespoons | butter |
| 1 | small onion or 1/2 onion, finely chopped |
| 1 clove | garlic, finely chopped |
| 2 tablespoons | flour |
| 4 cups | milk |
| salt and freshly ground pepper, to taste | |
| pinch nutmeg, freshly grated | |
| 1 teaspoon | dry mustard powder |
| 3 1/2 cups | grated Cheddar cheese |
Directions:
Preheat oven to 400 degrees F.
Bring large pot of water to a boil. Generously salt. Cook the pasta until al dente, adding broccoli to pasta water after the pasta has cooked for 5 minutes. Drain.
Meanwhile, add 3 tbsp. butter to an extra large, oven-proof skillet or low Dutch oven over medium heat. When butter melts, add onion and garlic. Cook until onions begin to soften, about 3 to 5 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper, nutmeg and dry mustard powder.
Remove pan from heat. Stir in 3 cups cheddar. Add drained pasta and broccoli to skillet. Stir to combine. Sprinkle with remaining 1/2 cup cheddar cheese. (Alternatively, if skillet is not large enough, transfer to buttered baking dish.)
Bake until bubbling and top golden brown, about 20 minutes.
Source: cbc.ca
