Mac-n-Cheddar With Broccoli

Ingredients:

• Coarse salt
• 1 pound elbow macaroni
• 2.5 cups frozen broccoli
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 tbsp all-purpose flour
• 0.5 tsp cayenne pepper
• 1 tsp paprika
• 3 cups whole milk
• 1 cup chicken broth
• 3 cups grated sharp yellow cheddar
• 1 tbsp Dijon mustard
• ground black pepper

Directions:

1. Bring a large pot of water to boil. Add salt and pasta. Cook 5 minutes, then add frozen broccoli and cook for 3 minutes more. Drain and return to pot
2. While pasta cooks, add olive oil and butter to a medium sauce pot and heat over medium heat until butter melts. Add onions and cook for 5 minutes. Raise heat and whisk in flour, cayenne, and paprika. Stir and cook for 1 minute more. Add milk and broth, then raise heat and bring mixture to a boil. Simmer for 5 minutes.
3. Add cheese to mixture and stir for about a minute. Add mustard and season with salt and pepper. Pour mixture over pasta and combine.

Serves 4

Adapted from Rachael Ray 365: No Repeats, page 4