This is a Rachel Ray recipe that I just tried out for the first time and it's really good!!!
(Hunter loved it as well!)
1lb elbow macaroni
2 1/2 cups broccoli florets (I used frozen broccoli florets)
1tbs olive oil
2tbs butter
1 small onion, finely chopped (I used 1/4 onion)
3tbs flour (I used whole wheat flour)
1/2tsp cayenne pepper
1tsp paprika
3 cups whole milk
1 cup chicken stock or broth (I used broth)
3 cups shredded cheddar cheese
1tbs Dijon mustard
Bring a large pot of water to a boil.
Add salt to seaon and then pasta.
Cook for 5 minutes and then add broccoli.
Cook for 3 minutes or more, until al dente.
Drain well and return to pot.
While pasta cooks, heat a medium saucepan over medium-low heat.
Add olive oil and heat butter until melted.
Add onions and cook for 3-5 minutes.
Raise heat to medium and whisk in flour, cayenne, and paprika.
Whisk together until it bubbles and cook for 1 minute more.
Whisk in milk and stock/broth.
Raise heat a bit higher to bring sauce to a quick boil.
Once it bubbles, drop heat back to a simmer and cook until sauce thickens, about 3-5 minutes.
Add cheese to thickened sauce and stir to melt it, a minute or so.
Stir in mustard and season with salt and pepper.
Pour over pasta and broccoli, toss to combine.
