Baked Macaroni and Cheese with Broccoli

Ingredients

Quantities are for 4 servings.

• 12 oz Elbow macaroni
• 8 oz Shredded sharp cheddar cheese
• 2 1/2 cups Whole milk
• 4 tbsp Butter
• 1/4 cup All-purpose flour
• 1/2 lb Broccoli florets, small
• 1/2 cup Panko breadcrumbs
• 1 tsp Dry mustard powder
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 375°F. Butter a 9x13-inch baking dish. Fill a large pot with water, add a big pinch of salt, and bring it to a boil over high heat.
2. While the water heats, make the cheese sauce: melt 3 tbsp of the butter in a large saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and cook, whisking often, 5-6 minutes, until thick enough to coat the back of a spoon.
3. Turn off the heat. Stir in the mustard powder, garlic powder, paprika, salt, and pepper, then stir in 6 oz of the cheddar until melted and smooth. Cover to keep warm.
4. Cook the macaroni in the boiling water for 2 minutes less than the package says, so it is still firm (it finishes cooking in the oven). Add the broccoli to the same pot for the last 2 minutes of that time. For example, with a package that says 8 minutes: boil the macaroni 4 minutes, add the broccoli, then boil 2 more minutes, 6 in all. Drain the pasta and broccoli together and return them to the pot.
5. Pour the cheese sauce over the macaroni and broccoli and stir to coat. Spread in the baking dish and sprinkle with the remaining 2 oz cheddar.
6. Melt the remaining 1 tbsp butter, toss it with the panko, and scatter over the top.
7. Bake 20-25 minutes, until bubbling at the edges and golden on top. Let it rest 5 minutes before serving.