Vegetarian Mac and Cheese with Broccoli

Ingredients

• 170 g Elbow macaroni
• 2 cups Broccoli florets
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1 cup Milk (2% or whole)
• 1/2 cup Vegetable broth
• 1 tsp Dijon mustard(optional)
• 1/4 tsp Garlic powder(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 1/2 cups Cheddar cheese (shredded)
• 1/4 cup Parmesan cheese (finely grated)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 10 minutes; add the broccoli florets for the last 3 minutes of cooking. Reserve 1/2 cup of the cooking water, then drain.

2. 2

   While the pasta cooks, melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

3. 3

   Slowly whisk in the milk and vegetable broth until smooth. Stir in Dijon mustard and garlic powder, then simmer for 3–4 minutes until slightly thickened.

4. 4

   Reduce heat to low. Add cheddar (and parmesan if using) a handful at a time, stirring until melted and creamy. If needed, loosen with a splash of reserved cooking water.

5. 5

   Add the drained macaroni and broccoli to the cheese sauce and toss until evenly coated. Serve immediately.