Broccoli Mac & Cheese

Macaroni and cheese has a way with children. Well, my child at least. It seems like Joel is on a macaroni and cheese kick and the good thing is, I enjoy it just the same. But I will admit that I’m not one for the blue box kind. Oh no… I prefer making macaroni and cheese from scratch if at all possible. These days it’s pretty much inevitable since I have to use gluten free pasta for my gluten intolerance. Now pasta and cheese is just good all by itself, however I prefer jazzing it up in different ways. Take for example this Broccoli Mac & Cheese which incorporates broccoli florets and pasta in a rich, velvety, creamy cheese sauce. Blue box, step aside… a big boy version has come to the table…

I’m really fortunate that Joel enjoys his vegetables more than I anticipated. Often times the first thing he’s eat off his dinner plate are his vegetables because I try to keep them colorful and the most appealing on his plate. {Thank goodness it’s working, at least for now!} He’s a big fan of broccoli and macaroni & cheese… so I figure why not combine the two? When I found a recipe for it online, I knew it was going to be a hit not only with Joel but the Baron as well. We loved how the cheese sauce went well with the broccoli and pasta, tying everything together deliciously…

• 3 cups frozen broccoli florets 
• 8 ounces uncooked macaroni or gluten free macaroni
• 1 tablespoon butter 
• 1 1/2 tablespoons all-purpose flour or gluten free flour
• 1 1/4 cups 2% reduced-fat milk 
• 1/4 cup onions, minced
• 1 clove garlic, minced
• 2 ounces reduced-fat processed American cheese, cut into pieces 
• 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed) 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper