Veggie Mac & Cheese

Recipe Credit: From the Kroger Brand Macaroni Box

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Yield: 6 servings
Prep Time: 10 min
Cook Time: 25 min

Ingredients

1 lb Elbow Macaroni
3 C small Broccoli Florets
5 Tbsp Butter
1 Tbsp Garlic, finely chopped
1 Tomato, chopped
1 C fresh Bread crumbs
2 Tbsp Flour
2 C Milk (whole or 2%)
2 Tbsp Dijon Mustard
1½ C Parmesan Cheese, finely grated
Salt and Black pepper

Instructions

1. Blanch or steam broccoli for 2 minutes, until almost tender-crisp.
2. Heat 1 Tbsp of butter in a medium skillet add garlic and sauté for 30 seconds. Add tomatoes and blanched broccoli and sauté for 2 minutes, until broccoli is cooked and flavorful and tomato is softened. Set aside.
3. Melt 1 Tbsp butter in a small skillet and over medium-low heat, add bread crumbs and sauté for 4 minutes, until bread crumbs are toasted and crispy. Scrape into a bowl and set aside.
4. Cook macaroni to al dente, acorrding to package directions. Drain, reserving 1 C of the water in separate container.
5. Melt remaining 3 Tbsp butter in a medium saucepan over medium-low heat. Add flour and cook for 1 minute, then add milk in a slow steaqdy stream, whisking until smooth. Whisk in mustard and cook 4 minutes longer, until thickened but not boiling.
6. Remove from heat and add Parmesan a handful at a time, stirring until fully incorporated. Season with salt and pepper to taqste. Add cooked macaroni, broccoli and tomatoes and toss until just combined. If needed, add some of the cooking water to moisten the mixture. Serve with the toasted bread crumbs.