Broccoli and Smoked Cheddar Macaroni & Cheese

By bakers_delight85

Ingredients

• 1 tsp. kosher salt, plus more for blanching the broccoli and salting the pasta water
• 1 head broccoli, cut into florets
• 1 pound penne or fusilli pasta
• 2 Tbsp. unsalted butter
• 3 cups heavy cream
• 2 cups shredded smoked Cheddar cheese (about 1/2 pound) (for a more subtle smokiness, use half smoked and half sharp Cheddar)
• 1/2 tsp. freshly ground black pepper
• 1/4 cup grated Parmesan cheese, for garnish

Details

Servings 4

Preparation

Step 1

Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Have a bowl of ice water next to the stove. Add the broccoli florets to the boiling water and blanch for about 1 minute. Remove with a slotted spoon and immediately place in the ice water to stop the cooking. Drain and set aside. Return the broccoli blanching water to a boil. Stir in the pasta and cook according to the package directions. Drain (but don't rinse, or you'll rinse away starches that will help thicken the sauce) and return to the empty pot. Meanwhile, place a large (12- to 14-inch) saute pan over medium-high heat for several minutes. When hot, add the butter and blanched broccoli florets. Saute over medium-high heat, stirring occasionally, for 2 to 3 minutes to warm through. Add the heavy cream, raise the heat to high, and bring to a boil. Lower the heat to medium and simmer until the cream is reduced slightly, about 3 minutes. Add the Cheddar cheese and stir well. Cook over medium-high heat until the cheese has melted and the mixture has thickened, about 3 minutes. Season with the salt and pepper. Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then. Adjust the consistency with more cream if necessary. Serve in individual bowls topped with grated Parmesan cheese.