We’ve made this so many times in the last few weeks, it is quickly becoming a staple in our kitchen. I used to be really into throwing some broccoli into the boxed kind of macaroni and calling it good. This is so much better and almost as cheap as a block of Velveeta goes a very long way.
3 cups broccoli florets (about 2 medium stalks)
8 oz uncooked pasta (any shape works!)
1 tbsp butter
1 1/2 tbsp all purpose flour
1 1/4 cup milk (either 2% or skim works well)
2 oz Velveeta, cut into pieces
2 oz extra sharp shredded cheddar
1/4 cup thinly sliced green onions
1/2 tsp salt
1/2 freshly ground black pepper
3 (or 4 if you’re M) slices of bacon, cooked and crumbled
Steam broccoli until tender-crisp, about 5 minutes. Pat dry and keep warm; meanwhile cook pasta in boiling water until al dente, about 8 minutes. Drain and keep warm. Melt butter in a pan and sprinkle flour over melted butter. Cook for about a minute, whisking constantly. Gradually add milk and bring to a boil, whisking constantly. Cook one minute to allow to thicken just slightly. Add Velveeta and cheddar and whisk until smooth. Fold in salt, pepper, pasta, bacon, and green onions.