Broccoli Mac and Cheese

Ingredients

• Butter plus extra to grease the pan - 2 tablespoons
• All-purpose flour -1 and 1/2 tablespoons
• Chicken bouillon powder - 1 tablespoon
• Milk - 1 and 1/4 cup
• Dried oregano - 1 tablespoon
• Cheddar cheese (or your choice of cheese - 2 cups)
• Penne pasta - 2 cups
• Frozen/fresh broccoli - 1 and 1/2 cups
• Salt - 1 tablespoon
• Parmesan cheese to grate at the end while serving (optional)

Instructions

1. 1

   In a skillet, melt the butter and then stir around the flour to cook the flour for couple minutes. Then drop the chicken bouillon powder and stir around to mix it.

2. 2

   Pour the milk and mix it around to incorporate everything into a smooth texture without any lump. Add the dried oregano and stir the milk for 2 minutes. The milk will thicken up. I didn’t use any salt in the sauce as the chicken bouillon had salt in it.

3. 3

   Add 1 cup cheese and stir around to form the creamy sauce. Keep the sauce aside to be used later.

4. 4

   In a big pot boil enough water to cook the pasta. Add 1 tablespoon salt and once the water is boiling drop the pasta. Stir and let it cook for 5 minutes. Then drop the broccoli florets and stir around. Let it cook for 3 more minutes.

5. 5

   Drain the pasta and the broccoli and add it to the sauce. Stir around to mix everything.

6. 6

   Grease an oven proof casserole with butter and drop the pasta in creamy sauce in the casserole adding the leftover cheese in between and finally adding a good layer of cheese on top.

7. 7

   Bake at 350 F for 35 minutes. Once it’s cooled a little, grate some parmesan cheese on top and enjoy the pasta while still warm.