Broccoli Mac and Cheese

By sandy_h

From Cooking Light June 2018

Ingredients

• 8 oz brown rice macaroni (such as Tinkyada)
• 6 cups broccoli florets
• 1 12-oz can evaporated milk
• 1 1/2 Tbsp cornstarch
• 1 1/2 tsp dry mustard
• 3/4 tsp kosher salt
• 1 large grated garlic clove
• 4 oz (about 1 cup) shredded extra-sharp cheddar cheese

Preparation

Step 1

Cook macaroni according to package directions. Add broccoli florets during last 3 minutes of cooking. Drain.

Whisk together milk, cornstarch, mustard, salt, and garlic in a large saute pan over medium; cook, whisking often, until thickened, about 6 minutes. Remove from heat; stir in cheese and pasta mixture.