Ingredients
- 1 bunch of broccoli, cut into florets
- Salt
- 2 cups dry elbow macaroni
- 4 Tbsp butter
- 3 Tbsp all purpose flour
- 3 cups milk (low fat or whole)
- 1/2 teaspoon dry mustard
- Pinch of ground nutmeg
- 1 1/2 teaspoons freshly grated black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 2 cups (packed) grated sharp cheddar cheese (8 ounces), divided 1 1/2 cups and 1/2 cup
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Boil the pasta: Heat 4 quarts of water with 2 Tbsp salt in a large pot on high heat (for pasta). When the water comes to a boil, add the pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package instructions. (You want to cook the pasta al dente because it will continue to cook with the cheese mixture.) Rinse quickly in cold water to stop the cooking, drain and set aside.
2 Steam the broccoli: While the pasta water is coming to a boil, steam the broccoli. Put a steamer rack in a pot with an inch of water. Bring to a boil. Add the broccoli florets, sprinkle with a little salt, and cover. Steam for 4 minutes. Then remove the broccoli from the pot to a bowl.
3 Heat the milk: In a microwave or in a small pot on the stovetop, heat the milk until steamy. (Preheating the milk saves time in the next step when you are making the bechamel sauce.)
4 Preheat oven broiler at 500°F.
5 Make roux with butter and flour: Melt 4 Tbsp butter in a thick-bottomed oven-safe pot on medium high heat. When the butter is melted and starts to foam sprinkle with 3 Tbsp of flour. Whisk to combine. Lower the heat to medium and cook for 1 to 2 minutes.
Read more: http://www.simplyrecipes.com/recipes/broccoli_cheddar_mac_and_cheese/#ixzz53QEpP12y