Ingredients:
8 ounces elbow macaroni or any pasta of your choice
2 cups broccoli florets, blanched
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
Chopped parsley for garnish (optional)
Instructions:
Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Blanch the broccoli florets in boiling water for about 2-3 minutes until they are slightly tender. Drain and set aside.
In the same pot used for cooking the pasta, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually pour in the milk while whisking constantly to avoid lumps.
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