Macaroni & Cheese with Broccoli
- 2 tbsp butter
- 2 cloves garlic chopped
- 1/3 cup flour
- 2 cups milk
- 1 can evaporated milk 370 mL
- 2 tbsp Dijon mustard
- 2 tsp paprika
- 1/2 tsp salt
- 2 cups cheddar cheese grated (old cheddar has great flavour)
- 1 lb elbow macaroni
- 2 cups broccoli chopped into bite size pieces
In a large pot, boil the pasta according to package directions.
When it is cooked, drain the water. Set aside.
In a pot of boiling water, cook the broccoli until tender, about 3-4 minutes. Set aside.
In the meantime, melt the butter in a saucepan, and add the garlic. Cook for about 1 minute.
Add the flour, and stir to make a paste.
Then slowly pour in the milk, while whisking, and cook until the sauce is thickened.
Add the mustard, paprika and salt. Whisk.
Sprinkle in the cheese, and stir the mixture continuously until it is melted.
Toss the pasta with the cheese sauce. Add the broccoli and stir in.
Serve and enjoy!
For extra flavourful mac & cheese use old cheddar. Or if you prefer a more mild flavour you can use a medium cheddar or Monterey Jack cheese.
If you don't have evaporated milk, this recipe works well with using just all regular milk. (so roughly 3 1/2 cups milk)
You can serve the macaroni in individual dishes with melted cheese on top.
Just sprinkle on some extra grated cheese to each dish, and line the dishes up on a cookie sheet in the oven. Broil until the cheese is melted, bubbling and light brown.