2 ½cups250g dried macaroni pasta, cooked to package directions
1small head broccoli florets, chopped, about 2 ½ cups
3tablespoonsalted butter
3tablespoonflour
2cups2% milk
½Jalapeno pepper, seeds and membrane removed
1tablespoonfinely chopped chipotle pepper in adobo
½teaspoonmustard powder
1teaspoonsalt
2cupsgrated old cheddar cheese
Instructions
Boil a large pot of salted water over high-heat, add macaroni and cook according to package directions, about 8 minutes. During last 2 minutes of cooking, add broccoli florets. Drain and set aside.
In a large sauté pan, melt butter over medium heat. Add flour, whisking until bubbling and no lumps remain, about a minute. Carefully pour in milk, add jalapeno, chipotle, mustard powder and salt. Whisk to combine. Bring to a simmer, and continue stirring until milk has thickened, about 5 minutes.
Add salt, remove from heat and stir in cheese until completely melted and sauce is smooth. Add pasta and broccoli.
Notes
If you want this to be spicier, keep the seeds and membrane in the jalapeno. You could also use the full jalapeno.
To make a baked version with a crunchy cheesy topping, simply transfer to an oven-proof dish and top with an additional 1 cup of cheese, broil until melted, watching carefully.
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