Macaroni and Cheese

Ingredients

• 500 grams Pasta (macaroni or other small type)
• 1 medium Onion, diced
• 2 cloves Garlic, diced
• 1 cup Broccoli florets, roughly chopped
• 1 Bay leaf
• 3 tablespoons Unsalted butter
• 1/4 cup Flour
• 1 teaspoon Dijon mustard
• 3 cups Whole milk
• 1 cup Cheddar, grated
• 1 cup Parmesan, grated
• Salt and pepper to taste
• 1/2 cup Breadcrumbs

Directions

1. Preheat oven to 200*.
2. Cook pasta on stove in boiling salted water according to directions.
3. Meanwhile, in a large heavy saucepan heat olive oil over a medium heat.
4. Add onions and cook until translucent.
5. Add garlic and diced broccoli and briefly fry, being careful not to burn.
6. Remove from pan and set aside.
7. In the same pan melt butter.
8. Add in flour and mustard and cook, stirring for about two minutes until flour mixture has darkened.  Make sure there are no lumps!
9. Gradually whisk in milk, stirring constantly.  Add bay leaf.
10. Turn the heat to low and let simmer, stirring regularly, until the sauce has thickened.
11. Stir in 1 cup grated cheddar and 1/2 cup grated parmesan.
12. Season with salt and pepper and remove from heat.  Remove bay leaf.
13. Add back in onion, garlic and broccoli mixture.
14. Stir through pasta and pour into a greased baking dish.
15. Top with breadcrumbs and 1/2 cup parmesan.
16. Turn oven down to 180 and cook for 15-20 minutes until topping is browned and crunchy.
17. Serve with a side salad (because it’s all about balance right?!)