Broccoli And Cheddar Macaroni And Cheese

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From rachael ray.

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Steps

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Bring a large pot of water to a boil.

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Add in salt to season the cooking water.

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Add in the pasta.

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Cook for 5 minutes.

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Then add in the broccoli and cook for 3 minutes or until the pasta is cooked al dente and the florets are just tender.

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Drain well and return to the pot.

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While the pasta is cooking , heat a medium saucepan over med-low heat.

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Add in olive oil and heat with the butter until the butter melts.

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Add in the onions.

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Cook for 3-5 minutes to sweat them out and turn the juices sweet.

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Increase the heat a bit , then whisk in the flour , cayenne , and paprika.

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Whisk together until the roux bubbles up , then cook for 1 minute more.

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Whisk in the milk and stock.

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Increase the heat a bit higher to bring the sauce to a quick boil.

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Once it bubbles , drop the heat back to a simmer and cook 3-5 minutes or until the sauce thickens.

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Add in the cheese to the thickened sauce and stir to melt the cheese.

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Stir in the mustard and season with salt and pepper to taste.

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Pour over the b.

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Ingredients

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coarse salt, elbow macaroni, broccoli florets, extra virgin olive oil, unsalted butter, onion, all-purpose flour, cayenne pepper, paprika, whole milk, chicken stock, sharp cheddar cheese, dijon mustard, fresh ground black pepper