Macaroni and Cheese with Broccoli

Macaroni and Cheese with Broccoli 8 oz. penne pasta 1 large head broccoli (florets only, about 4-5 cups) ½ onion, diced 3 Tbsp. butter 1-2 cloves garlic, minced 2½ cups plain soymilk or milk 8 oz. shredded sharp cheddar ¼ cup grated parmesan 3 Tbsp. flour 1 tsp. dry mustard salt and pepper to taste Start by boiling penne pasta according to package directions. Rinse the broccoli well and cut it into small florets. While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too. When it’s finished, you can begin the cheese sauce. In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes). Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux). Whisk continuously for a couple minutes. Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens. When it is thick enough to coat the back of a spoon, it’s time to add the cheese. Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in. Give the cheese sauce a taste and add salt and pepper to taste Stir in cooked penne pasta and broccoli. Serve immediately.