Broccoli cheddar mac and cheese

Bring a saucepan of water to a boil. Add a pinch of salt and the macaroni. Cook 8 to 10 minutes over medium heat until al dente. Drain in the colander without rinsing.

Wash the broccoli under cold water. Cut the florets into small pieces and thinly slice the stem. Set aside.

In the nonstick skillet, melt 10 g of butter over medium heat. Add the broccoli and stir-fry 3 to 4 minutes until tender but still crisp. Season lightly with salt and pepper. Set aside.

In the same skillet, melt the remaining 10 g of butter over medium heat. Add the flour and stir for 1 minute to make a roux. Add the milk little by little, whisking to avoid lumps. Let it thicken 3 to 4 minutes, stirring. Add the mustard, salt and pepper.

Off the heat, add half of the shredded cheddar to the béchamel and stir until melted. Taste and adjust the seasoning if needed.

Add the drained macaroni and cooked broccoli to the skillet with the sauce. Mix well to coat everything evenly. Sprinkle with the rest of the cheddar.

Preheat the oven to 200 °C (thermostat 6 to 7). Transfer the mixture to a baking dish, or use the skillet if it's ovenproof. Bake 5 to 7 minutes until the top is bubbly and golden.