1. Cook the Pasta and Broccoli:
– Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. During the last 2 minutes of cooking, add the chopped broccoli to the pot.
– Drain the macaroni and broccoli and set aside.
2. Prepare the Cheese Sauce:
– In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly.
– Gradually whisk in the milk, salt, pepper, and mustard powder. Continue to cook and stir until the sauce is thickened and bubbly, about 5 minutes.
– Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
3. Combine Pasta and Sauce:
– Add the drained macaroni and broccoli back to the pot with the cheese sauce. Stir well to coat the pasta and broccoli evenly with the sauce.
4. Serve:
– Serve the broccoli mac and cheese hot, optionally topped with extra cheese or breadcrumbs for added texture.
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