I love macaroni and cheese. From the box or from scratch. I prefer the from scratch stuff, but any old kind will do. One of these days I'll share my Mema's Southern Macaroni and Cheese recipe with you. If you're lucky. For now, you'll have to settle with this one. It's pretty darn good though. I added some broccoli to mine just for kicks. Add it or don't add it. It still tastes good.
Stovetop Macaroni and Cheese with Broccoli
8 oz pasta (I used elbow macaroni this time, but have been known to mix it up with bowtie or shells)
2 crowns of broccoli, stalk removed and cut into pieces
4 tablespoons salted butter (If you use unsalted, you will just need to add a little salt to the sauce)
3/4 cup heavy cream
1/2 teaspoon Frank's hot sauce
1/2 teaspoon ground mustard
2 cups sharp cheddar cheese
Bring water to boil and cook pasta according to package. After pasta has cooked for two minutes, add broccoli and cook remaining time.
Once pasta is cooked to your liking, drain and set aside. Using same pot that you cooked the pasta in, melt butter on medium heat. Once butter is completely melted, add heavy cream, hot sauce, and ground mustard. Bring to a boil, stirring frequently.
Add pasta and broccoli to cream mixture, mixing well.
Add cheese and stir continuously until cheese is completely mixed in and melted through.
Even Baby P enjoyed this one! In tiny baby-size pieces, of course!