Stovetop Broccoli Mac n’ Cheese

1. In a large pasta pot boil enough water to cook the entire box of shells and broccoli. Once the water is at a boil add a good amount of salt to season the water then add pasta. Cook for about 6 minutes then add the broccoli. Continue cooking until the pasta is al dente (has a little bite to it, use the package instructions for al dente as a guideline), about 8-10 minutes. Drain and set aside in the pot.

2. While the pasta is cooking you can start the cheese sauce. In a medium saute pan over medium heat melt the butter. Once the butter is melted whisk in your flour and let it cook for about two minutes so that the flour taste cooks out. Then while whisking constantly slowly add the milk to the pan. Keep whisking so that you don’t get any lumps. Sprinkle in the mustard and cayenne pepper and keep whisking periodically so that the bottom doesn’t burn. Season with salt and pepper. Bring the mixture back up to a simmer so that it’s at its full thickness, that will take about 5-7 minutes.

3. Once the sauce is at a full simmer, remove from heat and begin to add your cheeses. Start with the American cheese and then a little of the cheddar and mozzarella mixed together. I do small handfuls and it usually takes about 5 handfuls to get through all the shredded cheese. Do it at whatever pace works for you though, the goal is to let it melt some before you add more so that you have a creamy, smooth cheese sauce.

4. Pour the entire pan of cheese sauce into the pot of pasta and broccoli and stir to combine. It will be saucy and seem like too much, but the pasta will absorb some of the sauce over time. Enjoy!

This recipe was inspired by, Smells Like Home’s recipe for “Panera Stove Top Mac and Cheese”.