Broccoli Mac and Cheese

Toss Monterey Jack and cheddar in
a large bowl with your hands to combine.
Sprinkle cornstarch over and toss again
until cheese is evenly coated. Set cheese
mixture aside.

STEP 2

Bring 5 cups water to a boil in a medium
Dutch oven or other heavy pot. Add pasta
and cook, stirring often to keep pasta
from sticking to bottom of pot, until about
half of the water has been absorbed
and pasta is very al dente, 7–9 minutes for
most pasta shapes (about 3 minutes less
than package directions).

Add broccoli and milk to pot and return
liquid to a boil. Cook, stirring often, until
pasta and broccoli are both tender but
not mushy, 2–3 minutes. (Taste a piece of
pasta to check.)

STEP 4

Reduce heat to low and mix in mustard
powder, 1 Tbsp. plus 1 tsp. Diamond
Crystal or 21⁄4 tsp. Morton Kosher salt,
and 1 tsp. freshly ground pepper. Add
reserved cheese mixture a handful at a
time, stirring after each addition until
mostly melted before adding more.

Remove pot from heat. Taste broccoli
mac and cheese and season with more
salt and pepper if needed. Let sit,
stirring occasionally, until cheese sauce
has thickened slightly before serving,
5–10 minutes.