This creamy, wintertime favorite is made better with the addition of veggies! The Cabot Extra Sharp Cheddar is the perfect mac n’ cheese cheddar–so flavorful and melty. Crisp green broccoli adds texture and crunch to this family favorite. Add some diced chicken or ham, if you wish, for a heartier dish. This recipe includes items on sale December 21-27, 2016.
Ingredients:
- 1 lb. small pasta, chef’s choice, cooked per package directions, drained and set aside
- 3 c. local organic broccoli florets, lightly steamed, set aside – Sale $1.99/lb. – Save $.80
- 3 Tbsp. butter
- 2 Tbsp. minced onion
- 3 Tbsp. all-purpose flour
- 1 ½ c. milk, whole or 2%
- 2 1/2 c. shredded Cabot Creamery Extra Sharp Cheddar – Sale $7.99/1 lb. – Save $3.00
- 1 tsp. mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. paprika
- ½ c. chicken or vegetable broth-–to thin sauce if necessary
Directions:
1) Melt butter in a saucepan over medium heat.
2) Add onions and sauté until onions are wilted.
3) Whisk flour into butter until smooth.
4) Pour milk into butter mixture and continue to whisk to combine. Scrape bottom and sides of pan continuously until mixture thickens, about 3 minutes.
5) Reduce heat to low and add cheddar cheese. Stir until cheese is melted.
6) Add mustard, salt, pepper, and paprika. Stir to combine.
7) Add cooked pasta and broccoli to the pot and stir gently to coat the pasta and broccoli with the cheese sauce. Add broth if needed to thin sauce.
8) Check for seasoning and remove from heat. Serve hot. Serves 6 to 8 as a side dish.