This mac and cheese was so unbelievable and surprisingly good that it exceeds all previous mac and cheese recipes I've made. We combined a blend of medium cheddar cheese, dijon mustard and (YES) tomato sauce to create this bold blend of delicious flavor. Broccoli pieces intermixed with the pasta are an unbeatable combo! We were so hungry we ate half of this before we realized we didn't take a picture!
Ingredients
1/2 box of pasta (penne, elbow macaroni, orecchietti, whatever you like best)
1 medium crown of broccoli cut into bite size pieces
1 small onion finely diced
3 tablespoons butter
3-4 tablespoons of flour
2 cups of milk (1% works well)
1 1/2 cups of cheddar cheese
1 tablespoon dijon mustard
3/4 cup tomato sauce
1) Add pasta to boiling water and cook per directions on box.
2) Two minutes before pasta is done, add the broccoli pieces to the boiling water.
3) Drain when pasta time is up and set to the side
4) In large saute pan add butter and a bit of olive oil to melt over medium high heat
5) When butter is melted and hot, add onions to the pan and let cook about 5 minutes (until starting to turn translucent and slightly brown)
6) Quickly whisk in a tablespoon of flour at a time making sure to coat the onions with the flour/butter mixture
7) Reduce heat to medium and allow to cook for a minute or so to really develop the butter and flour flavor (you are making a bechamel sauce baby!!)
8) Slowly add milk while whisking with the mixture in the pan, you will start to see the sauce naturally thicken
9) When milk is added stir in cheese, dijon mustard and tomato sauce and when the cheese is melted put the heat to low
10) Preheat broiler!
11) Drain pasta and broccoli and put in an ovensafe pyrex dish
12) Pour the sauce over the pasta and gently mix
13) At this point you can sprinkle with some more cheese but it is not necessary
14) Put under the broiler for about three minutes but watch carefully so the top doesn't burn.
15) Remove and serve with a delicious green salad!
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