The lady leaves tomorrow but this week The Man and I have been treated to home cooked meal, each a little better than the one before. One of those dishes was a luscious mac n cheese with broccoli added…
Here’s what she did:
4 Cups Uncooked Elbow Macaroni
1 large head broccoli (florets only) The Lady included some of the stem sliced thinly.
1/2 onion, chopped
1-2 cloves garlic, chopped
1 1/2 cups cream
1 ½ cups whole milk
3 Tbsp. Vermont Butter and Cheese Creamery Cultured Butter with Sea Salt
3 Tbsp. flour
8 Ounces Black Diamond 2 Year Cheddar, shredded
8 Ounces BelGioioso Fontina, shredded
Salt and Pepper to taste
Cook pasta al dente. Drain.
Steam broccoli florets for 5 minutes.
In a large pot melt butter.
Add onion and garlic. Sauté 3 to 5 minutes.
Reduce heat to low and add flour. Whisk for a few minutes.
Add cream and milk. Heat for 5 minutes or until it thickens.
Add cheese, salt and pepper, whisk to melt and turn off heat.
Stir in cooked pasta and broccoli. Serve immediately.