Ingredients:
coarse salt
1 lb elbow macaroni or 1 lb cavatappi pasta
2 1/2 cups broccoli florets
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 small onions, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups grated yellow sharp cheddar cheese
1 tablespoon Dijon mustard
fresh ground black pepper
Directions:
Bring a large pot of water to a boil; add in salt to season the cooking water; add in the pasta.
Cook for 5 minutes; then add in the broccoli and cook for 3 minutes or until the pasta is cooked al dente and the florets are just tender; drain well and return to the pot.
While the pasta is cooking, heat a medium saucepan over med-low heat.
Add in olive oil and heat with the butter until the butter melts.
Add in the onions; cook for 3-5 minutes to sweat them out and turn the juices sweet.
Increase the heat a bit, then whisk in the flour, cayenne, and paprika.
Whisk together until the roux bubbles up, then cook for 1 minute more.
Whisk in the milk and stock; increase 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 3-5 minutes or until the sauce thickens.
Add in the cheese to the thickened sauce and stir to melt the cheese.
Stir in the mustard and season with salt and pepper to taste.
Pour over the broccoli and cooked pasta; toss to combine.
Adjust seasonings, transfer to a large platter and serve.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.