Baked Macaroni and Cheese With Broccoli

• (12 ounce) box ronzoni smart taste elbow macaroni↗1
• unsalted butter↗4 tablespoons
• all-purpose flour↗4 tablespoons
• olive oil↗3 tablespoons
• large head of broccoli, trimmed and cut into small florets1
• garlic cloves, finely chopped↗2
• small onion, finely chopped↗1
• ground mustard2 teaspoons
• cayenne pepper↗1⁄2 teaspoon
• seasoned bread crumbs↗1⁄4 cup
• whole milk↗2 cups
• chicken stock↗1 cup
• extra sharp white cheddar cheese, shreeded (you can use yellow if you like)↗12 ounces
• salt & freshly ground black pepper
• cooking spray

Step-by-step instructions

1. 1

   Bring large pot of salted water to boil for pasta and broccoli. Cook pasta and broccoli together, according to package directions for al dente, and drain.

2. 2

   In small bowl mix together bread crumbs and 1 tbs. olive oil. Set aside.

3. 3

   Preheat oven to 375 degrees F. Spray a baking dish with cooking spray.

4. 4

   While pasta cooks, heat a large sauce pot over medium heat. Add 2 tbs. olive oil, onion and garlic. Cook stirring occasionally for 1 minute. Add 4 tbs. butter and melt, then add flour. Whisk until roux bubbles, then cook for 1 more minute.

5. 5

   Whisk in milk, stock, ground mustard and cayenne pepper. Bring to a boil. Simmer sauce stirring occasionally for about 5 minutes.

6. 6

   Remove from heat add cheese and season with salt and pepper to taste. Mix well until cheese melts.

7. 7

   Add drained pasta and broccoli to cheese sauce, mix well to combine. Transfer to baking dish. Top with bread crumb topping and spray lightly with cooking spray.

8. 8

   Bake for 30 to 40 minutes, until brown and bubbly.