Ingredients:

  • 1 lb (454g) Cavatappi or Large Elbows
  • 1 lb (454g) Fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp salt for pasta water
  • 3 cups (710ml) Whole milk, room temperature
  • 4 tbsp (56g) Unsalted butter
  • 1/4 cup (32g) All-purpose flour
  • 4 cups (450g) Sharp Cheddar cheese, freshly grated
  • 1 tsp Garlic powder
  • 1 tsp Dry mustard powder
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Black pepper
  • 0.5 cup (25g) Panko Breadcrumbs
  • 0.25 cup (25g) Finely grated Parmesan cheese
  • 1 tbsp (14g) Melted butter

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions for al dente.
  2. In the final 3 minutes of pasta cooking, add the broccoli florets directly into the boiling water. Drain both the pasta and broccoli together in a colander; do not rinse.
  3. In the same pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux.
  4. Gradually whisk in the room-temperature milk, garlic powder, dry mustard, and smoked paprika. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pot from heat and fold in the freshly grated sharp cheddar until the sauce is completely smooth and velvety.
  6. Return the drained pasta and broccoli to the pot and stir until every piece is evenly coated in cheese sauce.
  7. In a small bowl, mix panko breadcrumbs, Parmesan, and 1 tablespoon of melted butter. Sprinkle the mixture over the mac and cheese. (Optional: Transfer to a baking dish and broil for 3-5 minutes until golden brown).