Baked Mac and Cheese with Broccoli

Elbow macaroni baked with cheddar-jarlsberg béchamel and broccoli florets.

Ingredients

• 160g dryMakaroni (elbow, Rema)
• 200g florets (half pack)Brokkoli
• 1 tbsp (14g)Butter (home stock)
• 1 tbsp (8g)Flour (home stock)
• 250mlLettmelk 1%
• 120g grated (from 200g block)Cheddar Extra Mature
• 60g (from 120g pack)Jarlsberg Skiver (grated)
• 1/2 tspDijon mustard (home stock) or skip
• to tasteSalt, pepper, pinch nutmeg

Instructions

1. Preheat oven to 200°C.
2. Boil macaroni 2 min less than package time; add broccoli for the last 2 min. Drain.
3. In saucepan, melt butter, whisk in flour; cook 1 min. Gradually whisk in milk; simmer 3-5 min until thickened.
4. Off heat, stir in mustard, most of the cheddar + jarlsberg (save ~30g for top), salt, pepper, nutmeg until smooth.
5. Fold pasta and broccoli into sauce.
6. Transfer to oven dish; top with reserved cheese.
7. Bake 15-20 min until bubbly and golden. Rest 5 min.