This is the tastiest mac and cheese I’ve ever had- thanks to this recipe in Laura in the kitchen, which my loving husband recently gifted to me. I had him mark the pages of the recipes he wanted me to try and this was among them. I will definitely be making this regularly! It came out delicious.
1/2 pound pasta of your choice
2 1/2 cups chopped broccoli florets
6 tablespoons unsalted butter (I used half of this amount)
1/4 cup all purpose flour
2 cups whole milk ( I used skim)
1 tablespoon dry mustard ( I used dijon)
2 cups shredded extra sharp cheddar cheese
salt and pepper to taste
1/2 cup freshly grated Parmigiana-Reggiano plus more for topping
1/4 cup fresh or dried plain bread crumbs ( I used Italian)
- Preheat oven to 400 degrees F. Butter an 8×12 inch baking dish.
- Bring a large pot of generously salted water to a boil. Add the pasta and broccoli. Cook until the pasta is al dente. Drain the pasta and broccoli and return to the pot.
- Add butter to saucepan over medium low heat and once it melts, add the flour. Cook, stirring constantly, for 1 minute to cook off the flour taste. Pour in the milk in a slow stream while whisking constantly. Cook and keep stirring until it has a cream consistency- 4 to 5 minutes. Add the mustard and cheddar, stirring in a figure eight motion, until most of the cheese has melted. Season to taste with salt and pepper.
- Add the sauce and half cup of the parmigiana to the pasta. Transfer the mixture to the prepared baking pan.
- Either top with bread crumbs as it is, or mix with some melted butter and scatter on top of the pasta. I did not add melted butter and didn’t miss it. Add some grated cheese over the top.
- Bake until the sauce is bubbly and the top is golden brown and crispy, 20 to 25 minutes. Let cool for 20 minutes (if you can) before serving.