Broccoli Mac & Cheese

Macaroni and cheese has a way with children. Well, my child at least. It seems like Joel is on a macaroni and cheese kick and the good thing is, I enjoy it just the same. But I will admit that I'm not one for the blue box kind. Oh no... I prefer making macaroni and cheese from scratch if at all possible. These days it's pretty much inevitable since I have to use gluten free pasta for my gluten intolerance. Now pasta and cheese is just good all by itself, however I prefer jazzing it up in different ways. Take for example this Broccoli Mac & Cheese which incorporates broccoli florets and pasta in a rich, velvety, creamy cheese sauce. Blue box, step aside... a big boy version has come to the table...

I'm really fortunate that Joel enjoys his vegetables more than I anticipated. Often times the first thing he's eat off his dinner plate are his vegetables because I try to keep them colorful and the most appealing on his plate. {Thank goodness it's working, at least for now!} He's a big fan of broccoli and macaroni & cheese... so I figure why not combine the two? When I found a recipe for it online, I knew it was going to be a hit not only with Joel but the Baron as well. We loved how the cheese sauce went well with the broccoli and pasta, tying everything together deliciously...

Broccoli Mac & Cheese
recipe adapted from Cooking Light

• 3 cups frozen broccoli florets 
• 8 ounces uncooked macaroni or gluten free macaroni
• 1 tablespoon butter 
• 1 1/2 tablespoons all-purpose flour or gluten free flour
• 1 1/4 cups 2% reduced-fat milk 
• 1/4 cup onions, minced
• 1 clove garlic, minced
• 2 ounces reduced-fat processed American cheese, cut into pieces 
• 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed) 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 
  

Cook pasta in boiling water according to package direcations; drain and set aside to keep warm.

In a large saucepan over medium high heat, melt butter in pan. Add the onion and garlic, cooking until softened.

Add the flour over the sauteed onions and garlic and whisk. Allow the flour to cook for 1 minute, stirring constantly with the whisk.

Gradually add milk to the flour mixture in pan and bring to a boil, while continuing to whisk. Cook for 1 minute or until the milk slightly thickens and remove from heat.

Stir in the American cheese and cheddar cheese; stir until smooth. Season with salt and pepper to taste, then stir in broccoli and pasta.

Return the saucepan over medium heat and warm up until heated through. Serve immediately.