To me, Mac n’ Cheese is the ultimate comfort food, it never fails to satisfy. Which is weird that I say this now as I HATED the dish as a kid… go figure, tastes change. I love it mixed with tuna, veggies, or even potato chips, from the blue box or from scratch, I love mac n’ cheese. Since the weather is getting colder and my cravings for this hot melty goodness have increased, I discovered this recipe that really makes me feel warm and fuzzy.
• 2 cups dry small pasta (I used bowtie)
• 1 and 1/2 cups broccoli florets
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 and 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheese, equivalent to 8 ounces (I used sharp Cheddar)
• 1 jalapeno, diced
1 Boil the pasta until al dente, according the directions on the box.
2 When there is 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water.
3 When the pasta is finished and the broccoli is bright green, drain and rinse with cold water and set it aside.
4 In the same pot or a large sauté pan or skillet, melt the butter over medium heat.
5 Add the flour and stir constantly for about three minutes, until completely smooth and incorporated.
6 Pour in 1 cup of the milk in a thin stream while whisking into a thick paste.
7 Add the remaining 1 and 1/2 cups of milk and whisk until it’s smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
8 Remove from the heat and add the salt and pepper, diced jalapeños, and cheese. Stir until the cheese is melted.
9 Add the drained pasta and broccoli and gently mix.