Jalapeño Mac and Cheese w Broccoli 1-bowl
Jalapeño Mac and Cheese w Broccoli
2 cups macaroni or small pasta of choice
2 cups broccoli florets
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp garlic powder
2 cups grated cheese of choice (I use a combo of cheddar and pepper jack)
2 diced jalapeños, or to taste
Optional- crumbled cooked bacon for top
Boil your macaroni until al dente, according to the package directions. When there’s 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water. Once the macaroni is finished and the broccoli turns bright green, drain, rinse with cold water and set aside until your sauce is finished.
In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in one cup of the milk in a thin stream while whisking. It will start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens. Remove from the heat and add the salt and pepper, diced jalapeños and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix. Taste and adjust seasonings if needed. Top w bacon if desired. Enjoy hot.