Broccoli Cheddar Mac and Cheese

Ingredients

• 1 bunch of broccoli, cut into florets
• Salt
• 2 cups dry elbow macaroni
• 4 Tbsp butter
• 3 Tbsp all purpose flour
• 3 cups milk
• 1/2 teaspoon dry mustard
• Pinch of ground nutmeg
• 1 1/2 teaspoons freshly grated black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 2 cups grated sharp cheddar cheese, divided 1 1/2 cups and 1/2 cup
• 1/2 cup grated Parmesan cheese

Directions

1. Set a large pot over high heat with 4 quarts water and 2 Tbsp salt for the macaroni. Once it reaches a full boil, stir in the pasta and leave it uncovered, cooking it at a lively boil for 2 minutes less than the package directs; it should be al dente since it has more cooking ahead in the sauce. Briefly run it under cold water, drain it, and put it aside.
2. As the pasta water heats, take care of the broccoli. Fit a pot with a steamer rack and add 1 inch of water, then bring it to a boil. Add broccoli florets, season with a little salt, cover the pot, and steam for 4 minutes. Transfer the broccoli to a bowl.
3. Warm the milk either in the microwave or in a small pot on the stovetop, just until it is steaming.
4. Set the oven broiler to 500 degrees F.
5. In a heavy-bottomed oven-safe pot over medium high heat, melt 4 Tbsp butter. When it has melted and is beginning to foam, shower in 3 Tbsp flour and whisk until the mixture comes together. Turn the heat down to medium, and cook for 1 to 2 minutes.
6. Add the hot milk, whisking hard so the roux blends into the liquid and any flour pockets break apart. Reduce the heat to medium low, then cook, whisking often, until the sauce turns smooth and thick enough to cling to a spoon. Mix in 1 teaspoon of salt along with the dry mustard, Worcestershire sauce, paprika, black pepper, and nutmeg.
7. Work in 1 1/2 cups of the grated cheddar plus 1/2 cup Parmesan, whisking until everything has melted into a smooth sauce.
8. Fold in the broccoli and pasta until the sauce reaches everything. Scatter the remaining 1/2 cup grated cheddar over the top, then slide the pot beneath the hot broiler for 5 to 7 minutes, until the surface is bubbling and lightly browned.
9. Taste, then add more salt and pepper if it needs it.