It’s the EASIEST, CREAMIEST Mac and Cheese ever made in under 30 minutes! The ultimate comfort food! It’s the perfect way to sneak some greens in!
Salutations from Paris!!! Our luggage did not follow us from Indianapolis to JFK and then to Paris.
So we’re drowning our sorrows in croissant after croissant after croissant. It seems to help.
In the meantime, to help you prepare for your New Year’s Resolutions, today I am sharing my favorite recipe for mac and cheese.
When I say I will be eating kale, I mean it. I’ll start January 1st. Let’s indulge in the most creamy Mac and Cheese ever for the last three days.
Ingredients
- 8 ounces medium pasta shells
- Two tablespoons of unsalted butter
- Two cloves garlic, minced
- One shallot, minced
- 2 Tablespoons of all-purpose flour
- 1 cup whole milk
- Half and half 1 cup
- One teaspoon of Dijon mustard
- Black pepper and Kosher Salt
- 3 cups of chopped broccoli florets
- 6 ounces extra sharp cheddar cheese, grated
Instructions
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Melt butter over medium heat in a large pan. Stir frequently while cooking garlic and shallot for about 2 minutes.
- Stir in flour for about 1 minute. Whisk in the milk, half-and-half, and Dijon gradually until it is slightly thickened (about 3-4 minutes). Add more milk if the mixture becomes too thick. Season with salt and pepper to taste.
- Mix pasta, broccoli, and cheese for 3-4 minutes.
- Serve immediately
