Joey's Favorite Broccoli and Cheese Mac

 

 Ok ok, I know I have MANY recipes for mac and cheese, but seriously, can one have too many?? I think not! So this is another variation. It’s literally as simple as it sounds: Regular mac and cheese with broccoli added to it. Simple, right? But it’s definitely proof that sometimes the simplest things are the best.  
 Now, before you cheese purists out there go all Judgey McJudgerson on me about using Velveeta “processed cheese product”, all I have to say is don’t knock it ’til you’ve tried it! I’m not saying I don’t love cheddar or Swiss or any other variety of gooey cheese… but I just love how Velveeta melts, and it’s ALWAYS a big hit. Not only that, I just love how it tastes. I don’t even care if it’s not REAL American cheese. I still wind up cutting off little chunks for tasting whenever I use it. (It’s great in an omelette btw, and it makes fabulous queso!)
 This recipe is basically a riff on my sister Jeanie's recipe, and it's my go to for all things mac and cheese. It's a great side dish for, say, a ham dinner, and it also goes great with your Sunday roast. You can also just leave it as a stand alone dinner. This is definitely a great one to keep in your arsenal of recipes!


2 crowns fresh broccoli, cut into florets
1 lb cavatappi noodles or other favorite cut pasta
4 tbs butter
4 tbs flour
4 cups milk
2 tbs prepared mustard
1 lb Velveeta cheese, cubed


Heat oven to 350ºF.
Spray a large casserole dish with nonstick cooking spray.
In a large pot of salted boiling water, add broccoli florets. Stir them around for a minute or two, and then scoop them out, using a slotted spoon. Place them in the casserole dish. Set aside.
Add the pasta to the same boiling pot of water. Stir them around so they don’t stick together. Let it boil until about 2 minutes before they’re done.
Meanwhile, in another sauce pot, over medium heat, add the butter until melted. Add the flour and whisk to form a paste. Let it cook for about a minute, then add the milk, mustard, and cubes of velveeta. Stir over medium heat until the cheese is melted, and the sauce has thickened.
Drain the pasta, then add to the broccoli. Now pour the cheese sauce over the broccoli and pasta. Stir to coat well and evenly distribute the broccoli throughout the dish. Place casserole in oven, and bake for about 30 minutes or until bubbly. Let stand for a good 10 minutes before serving.

Tips:
Make sure you include the mustard. It makes the sauce taste cheesier!
Don’t like broccoli? Try another veggie instead! How about asparagus? or how about carrots and cauliflower? Seriously any veggie will work.
For an added touch, sprinkle some shredded cheddar over the top before you bake.
For an EXTRA added touch, add some panko bread crumbs and grated Parmesan cheese to a little melted butter. Then sprinkle the buttered bread crumbs over the top for the last 10 minutes of baking. Perfectly golden crust!