Creamy Broccoli Mac and Cheese

Course Dinner, Main Course

Cuisine American

Keyword Broccoli, Mac and Cheese, Pasta

Servings people

Calories 936kcal

1 pound pasta shells (we like elbow macaroni, cavatappi, or cellentani shells)
12 ounces fresh or frozen broccoli florets, ends trimmed, if preferred
6 tablespoons unsalted butter
4 cups milk
1/4 cup all-purpose flour
4 cups Sharp Cheddar cheese
2 cups Grueyer cheese, shredded
1 tablespoon hot sauce
1 teaspoon Kosher salt
1 tablespoon yellow mustard (you can also use dijon mustard or dry mustard, as well)
Fresh black pepper, to taste

In a large pot of boiling, salted water cook the pasta according to package directions adding the broccoli during the last 3 minutes of cooking. Drain well and set aside.
Meanwhile, in a large skillet or pot over medium heat, melt butter. Add the flour, then whisk until combined, about 30 seconds.
Add milk and whisk until well combined. While wisking, cook for 2-3 minutes until slightly thickened. Be sure not to bring to a boil.
Off the heat, add the Gruyere, Cheddar, salt, pepper, mustard and hot sauce. Stir until all ingredients are well combined.
Add the cooked macaroni with broccoli and stir well.
Serve hot and enjoy!