Broccoli Cheddar Pasta

Ingredients

• 12 oz pasta (e.g., shells, elbow macaroni)
• 4 cup broccoli florets
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2½ cup milk
• 2 cup sharp cheddar cheese, shredded
• 1 tsp Dijon mustard (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cook pasta according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain well and set aside.
2. While pasta cooks, melt butter in a large saucepan or Dutch oven over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
3. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
4. Remove from heat and stir in shredded cheddar cheese, Dijon mustard (if using), salt, and pepper until the cheese is fully melted and the sauce is smooth.
5. Add the drained pasta and broccoli to the cheese sauce. Stir gently to coat everything evenly.
6. Serve immediately, optionally garnished with extra black pepper.