CREAMY BROCCOLI MAC AND CHEESE

Ingredients:

— 8 ounces medium pasta shells

— 2 tablespoons unsalted butter

— 2 cloves garlic, minced

— 1 shallot, minced

—2 tablespoons all-purpose flour

— 1 1/3 cups whole milk

— 1 cup half and half

— 1 teaspoon Dijon mustard

— Kosher salt and freshly ground black pepper

— 3 cups chopped broccoli florets

— 6 ounces extra-sharp cheddar cheese, grated

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PREPARATION:

In a huge pot of bubbling salted water, cook pasta as per bundle directions; channel well.

Dissolve spread in a huge skillet over medium high intensity. Add garlic and shallot, and cook, mixing much of the time, until fragrant, around 2 minutes.

Rush in flour until daintily seared, around 1 moment. Continuously speed in milk, cream and Dijon until somewhat thickened, around 3-4 minutes. On the off chance that the blend is excessively thick, add more milk on a case by case basis; season with salt and pepper, to taste.

Mix in pasta, broccoli and cheddar until all around consolidated, around 3-4 minutes.

Serve right away.

Enjoy !

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