Creamy Macaroni & Broccoli

One step at a time.

1. 1

   Boil the macaroni and broccoli

   Bring a large pot of salted water to a boil. Add the macaroni and follow its package cooking time. Add the small broccoli florets for the final 3 minutes, then check both for tenderness.

   WHAT TO LOOK FOR

   The macaroni should have no chalky center. The broccoli should be tender enough to bite without turning to mush.

2. 2

   Reserve water and drain

   Scoop out ½ cup (120 ml) of the pasta water, then drain the pasta and broccoli in a colander. Leave them there briefly while you make the sauce in the same pot.

   WHAT TO LOOK FOR

   Do not rinse the pasta. The clinging starch helps the sauce coat the elbows.

3. 3

   Make the sauce base

   Return the empty pot to medium low heat and melt the butter. Stir in the flour and cook, stirring, for about 1 minute. Add the milk in small splashes at first, whisking smooth between additions, then add the rest. Simmer gently, stirring, until the sauce lightly coats a spoon, about 3 to 4 minutes.

   WHAT TO LOOK FOR

   Whisk out lumps before adding the next splash of milk. Keep the heat gentle enough that the milk does not scorch.

4. 4

   Melt in the cheddar

   Remove the pot from the heat. Stir in the mustard and pepper, then add the cheddar in small handfuls, stirring until melted. Taste before adding salt.

   WHAT TO LOOK FOR

   Cheese melts more smoothly in a hot sauce off the burner than in a vigorously boiling sauce.

5. 5

   Combine and loosen

   Fold the drained macaroni and broccoli into the sauce. Add reserved pasta water a tablespoon at a time if the sauce is too thick. Serve promptly; the pasta absorbs sauce as it sits.

   WHAT TO LOOK FOR

   Aim for an easy coating around each elbow, not a stiff mass. You may not need all the reserved water.