Broccoli Cheddar Mac and Cheese

Directions

Heat 4 quarts of water with 2 Tbsp salt in a large pot on high heat . When the water comes to a boil, add the pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package instructions. Rinse quickly in cold water to stop the cooking, drain and set aside.

While the pasta water is coming to a boil, steam the broccoli. Put a steamer rack in a pot with an inch of water. Bring to a boil. Add the broccoli florets, sprinkle with a little salt, and cover. Steam for 4 minutes. Then remove the broccoli from the pot to a bowl.

In a microwave or in a small pot on the stovetop, heat the milk until steamy. Preheat oven broiler at 500 degrees F.

Melt 4 Tbsp butter in a thick-bottomed oven-safe pot on medium high heat. When the butter is melted and starts to foam sprinkle with 3 Tbsp of flour. Whisk to combine. Lower the heat to medium and cook for 1 to 2 minutes.

Pour in the hot milk and whisk vigorously to combine, breaking up any clumps of flour. Lower the heat to medium low and let cook, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon. Stir in the dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon of salt.

Whisk in 1 1/2 cups grated cheddar and the 1/2 cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Stir in the broccoli and the pasta until well combined. Sprinkle the remaining 1/2 cup grated cheddar cheese on top and place under preheated broiler for 5 to 7 minutes until bubbly and lightly browned. Add more salt and pepper to taste. .