Broccoli Cheddar Mac & Cheese

1. Cook 1/2 lb pasta in salted water until al dente.( I used a couple diff pasta shapes because I had small amounts of each I wanted to use up! I did Radiatori, Fusilli Corti Bucati & Rotini!

2. A few minutes before your pasta is done cooking, add 4oz broccoli florets. The pasta & broccoli will be done at the same time. Reserve 1/2 cup of pasta water before straining. ( I cooked my broccoli separately to make it look prettier being dumped in but I recommend cooking them together)

3. Add 4 tbsp of butter to a pan on medium heat. Then add 3 cloves of minced garlic.

4. Once fragrant, add 4 tbsp of flour and mix to combine.

5. Let cook for a few minutes then slowly add 2 cups of milk. Whisking constantly to avoid lumps.

6. Wait for mixture to thicken then season with salt, pepper, onion/ garlic powder & mustard powder.

7. Add 2 cups of cheddar cheese & 1/2 a cup of mozzarella. Mix and let your cheese melt.

8. Add your cooked pasta & broccoli with a dash of pasta water. Mix until a creamy sauce forms (add more pasta water as needed until you reach a consistency you like)

9. Add 1/4 a cup of mozzarella cheese & mix to make it extra cheesy! Or you can top with more cheddar/ mozz and bake at 350 for 20-25 mins until the top is slightly browned. Enjoy!!