Broccoli Cheddar Mac and Cheese

Ingredients

• 4 cups water

• 4 teaspoons chicken soup base (such as Better than Bouillon®)

• 1 1/2 cups evaporated milk

• 1/4 cup heavy whipping cream

• 1/2 teaspoon Worcestershire sauce

• 1/2 teaspoon Dijon mustard

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 1 pinch salt

• 1 pound pasta shells or elbow macaroni

• 1 1/2 cups shredded sharp Cheddar cheese

• 1/3 cup freshly grated Parmesan cheese

• 3 cups roughly chopped broccoli florets

• 3 tablespoons water

• salt and freshly ground black pepper to taste

Description

1. Add 4 cups water and soup base to a large saucepan over medium-high heat; stir to dissolve soup base. Stir in evaporated milk, whipping cream, Worcestershire sauce, Dijon mustard, paprika, cayenne, and pinch salt.

2. Add in pasta, cover, and bring to a boil. Reduce heat to medium-low, and cook, stirring frequently, until pasta is tender with a bite, 8 to 11 minutes. Stir in Cheddar cheese and Parmesan cheese; allow to melt into the sauce.

3. Place broccoli and 3 tablespoons water In a microwave-safe container. Cover; steam broccoli on High in the microwave until tender, about 4 minutes.

4. Drain broccoli florets and add to pasta, gently toss to coat, and season to taste with salt and pepper. Serve immediately.