Broccoli Mac & Cheese

Source: Rachael Ray, 365: No Repeats
Servings: 4 (although it lasted us a LOT longer than 4 meals!)

Ingredients:
1 lb. elbow macaroni
2 1/2 c. broccoli florets
1 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 small onion, finely chopped
3 tbsp. all-purpose flour
1/2 tsp. cayenne pepper (skipped)
1 tsp. paprika
3 c. whole milk
1 c. chicken stock or broth (we used broth)
3 c. grated sharp yellow cheddar (we used 2 c. cheddar and 1 c. mozzarella)
1 tbsp. dijon mustard
*optional: black pepper

Tools/Appliances:
stove
large pot (we used a stewpot)
small saucepan
large spoon
whisk
knife/chopper (we used the Tupperware QuickChef- so quick and easy!) for the onions

Recipe:
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the broccoli and cook for 3 minutes more or until the pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the olive oil (EVOO- recommended, but we used regular OO and it was fine) and heat with the butter until it melts. Add the onions and cook for 3-5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne and paprika. Whisk together until the roux bubbles up (we just looked for bubbles!), then cook for 1 minute more. Whisk in the milk and broth/stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes (it took a bit longer for ours to thicken, but it did eventually).

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the broccoli and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter and serve.

Review: We LOVED this recipe! It would be awesome (and more filling) with chicken, fish, beef, or shrimp mixed in, but is already delicious and a great side or meal by itself. Definitely a keeper and although the mozzarella was a last minute decision, we're glad we added it. It might even be good with a 3rd cheese next time! Enjoy :)