- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 6-8 minutes. Drain.
about 7 cups water
1 tbsp salt
6 oz (1 ½ cups) macaroni (elbow) pasta
- Wash broccoli and cut into bite-sized florets. Add to saucepan with pasta during the last 2-3 minutes of cooking time.
2 crowns broccoli
- Heat a sauté pan over medium heat.
- Peel and mince garlic.
1 clove garlic
- Melt butter in pan. Add garlic and cook until fragrant, 15-30 seconds. Add flour and whisk until smooth.
1 tbsp butter, unsalted
1 tbsp all-purpose flour
- Add milk, Dijon, salt, and pepper. Whisk until well combined. Cook until thickened, about 8 minutes.
8 fl oz (1 cup) whole milk
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
- Preheat oven to broil.
- Grate 1 cup of cheddar and ⅛ cup Parmesan.
½ (8 oz) block cheddar cheese
½ oz Parmesan cheese
- Add ¾ of the cheddar to pan and stir until sauce is smooth.
- Add pasta and broccoli to sauce and stir to combine. Sprinkle with remaining cheddar and Parmesan.
- Place under the broiler until cheese is melted and golden brown, 2-3 minutes.
- To serve, place in a bowl. Enjoy!