Categories: Pasta

Ingredients

• 8 oz. macaroni
• 6 cups broccoli florets
• 12 oz. can evaporated milk
• 1 1/2 tbsp cornstarch
• 1 1/2 tsp dry mustard
• 3/4 tsp kosher salt
• 1 large grated garlic clove
• 4 oz. shredded extra-sharp cheddar cheese

Directions

1. Cook macaroni as directed. Add broccoli during the last 3 minutes of cooking. Drain.

2. Whisk together evaporated milk, cornstarch, dry mustard, salt and garlic in a large saute pan over medium; cook, whisking often, until thickened, about 6 minutes. Remove from heat; stir in cheese and pasta mixture.

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