- 2 cups macaroni pasta
- 1/2 head of broccoli, chopped into florets
- 1 3/4 cups low-fat milk, to be divided
- 3 Tblspn flour
- 1/2 tspn garlic powder
- sea salt
- freshly ground black pepper
- 1/2 cup Edam cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 tspn Dijon mustard (optional)
Step 1. Cook pasta according to packet instructions. Steam broccoli until just tender. Once pasta and broccoli are cooked, drain well.
Step 2. Meanwhile, heat 1 1/2 cups of the milk in a large pot over medium heat until just simmering.
Step 3. In a separate bowl whisk together the remaining 1/4 cup milk, flour, garlic powder and season to taste with salt and pepper.
Setp 4. Add the flour/milk mixture to the simmering milk. Return to a simmer and cook, stirring constantly, until the mixture is thickened, about 2 to 3 minutes. Remove from the heat and add the cheeses and mustard (if using) until the cheese is melted.
Step 5. Add pasta and broccoli to the cheese sauce. Return to the heat, stirring over medium heat, until heated through, about 1-2 minutes.