Creamy and cheesy, this homemade macaroni and cheese is pure comfort food!
1 pound short cut pasta, such as corkscrew pasta
1 head broccoli, cut into florets
3 tbsp. butter
1 small onion or 1/2 onion, finely chopped
1 clove garlic, finely chopped
2 tbsp. flour
4 cups milk
Salt and freshly ground pepper, to taste
Pinch nutmeg, freshly grated
1 tsp. dry mustard powder
3 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees F.
Bring large pot of water to a boil. Generously salt. Cook the pasta until al dente, adding broccoli to pasta water after the pasta has cooked for 5 minutes. Drain.
Meanwhile, add 3 tbsp. butter to an extra large, oven-proof skillet or low Dutch oven over medium heat. When butter melts, add onion and garlic. Cook until onions begin to soften, about 3 to 5 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper, nutmeg and dry mustard powder.
Remove pan from heat. Stir in 3 cups cheddar. Add drained pasta and broccoli to skillet. Stir to combine. Sprinkle with remaining 1/2 cup cheddar cheese. (Alternatively, if skillet is not large enough, transfer to buttered baking dish.)
Bake until bubbling and top golden brown, about 20 minutes.
Yield: 7 to 8 servings.