strange times (Recipe: Broccoli Mac n’ Cheese)

Friends, these are strange times. Global pandemics are nothing new, but the associated restriction of movement, limited access to resources for many, and general misconception leave all of us unsettled. Comfort seems a distant memory. A friend and former colleague saw my dinner post a few nights back and asked specifically for this recipe. I think it’s the perfect time to spread any little bit of comfort and cheer that we can, and nothing is arguably more comforting than mac and cheese.

Broccoli Mac

• 1 lb pasta, I used penne here (but I love to experiment with other shapes to see how they hold onto sauces)
• 1 small to medium head of broccoli (depending how much you like), chopped into small florets
• 1 large pot of water, generously seasoned with kosher salt* (I use about a palmful fora 4 quart pot of water)
• ½ cup of milk: any percentage will work, I used 1% because that’s what I had in the fridge (this is optional and if you want to omit, just use water
• 1 Tbsp sodium citrate (known affectionately as “magic crystals” in our home, this powdered emulsification agent is readily available in both the online and brick and mortar food market; I use this one)
• 1 ½ cups plain water in a saucepan (2 cups if omitting the milk, see above)
• 2-3 cups of grated cheese: types according to your preference, I usually use at least 50% sharp cheddar because that’s what the family likes; other favorites include Monterey or pepper jack, havarti, mozzarella, or literally any tasty cheese in the crisper drawer (don’t worry about if it’s an especially “melty” cheese, that’s what the crystals are for!)
• 1 Tbsp dijon mustard (optional)
• Cracked black pepper

*Note: I exclusively use Diamond Crystal Kosher salt in both my cooking and baking. if you use another kind or brand of salt, be wary of my measurements as they may be different than what you will need with your chosen salt. Often, I will just recommend seasoning with salt and leave it to you and your tastes with your available salt product. I also get no kickback for my brand selection, it just happens to be my choice.

1. Bring the large pot of salted water to a boil and cook your pasta according to package directions (you’re going for a very toothy al dente here, not fully soft/cooked!)
2. About 2 minutes before the pasta has reached al dente, toss in the broccoli and stir the pot. Boil for that last few minutes or until the broccoli is bright green and similarly al dente to the pasta. Drain into a colander over your sink. I usually set a cup or bowl under the colander to catch some of that good, starchy pasta water – you may need it later. (Note: if you’re not immediately ready to assemble with your sauce, toss with some olive oil and keep covered. It’ll stick together a little, but it’s totally salvageable once it’s in the sauce later. Because seriously, who actually cooks a dish all in one go? Not this girl.)
3. Bring the remaining water and the milk (if using) to a light boil in a saucepan. Sprinkle in the sodium citrate ad whisk until dissolved. Turn the heat down to the lowest setting.
4. Start to sprinkle the grated cheese(s) into the water-milk mixture, whisking until it melts/dissolves into the warm liquid. Adjust the heat as needed, but be careful not to scorch it – you want it very warm but not hot. Keep adding and whisking until your cheese sauce has reached a thickened, creamy consistency.
5. Squirt and whisk in your dijon. Crack in some pepper. Taste! This is the part where it becomes all about you and what you like or want tonight. This is also where add-ins get fun. I almost always throw in some dried chives. Sometimes I use smoked paprika or even a chopped up (seeded) jalapeño if I’m feeling particularly zesty! Whatever you like or have sitting around, throw some in! Just keep tasting as you go to make sure it’s exactly right for you.
6. Once you have your cheese sauce where you want it, dump in those noodles and broccoli. Stir, stir, stir! Get that creamy goodness into all those nooks and crannies. Add a little bit of that starchy pasta water if you need to thin the sauce.
7. You can serve this straight out of the pot from the stovetop and it’s delicious. Alternatively, you can dump it into a pre-greased baking dish, top with a little more grated cheese and/or breadcrumbs, and bake in a 400 degree oven until melty and/or crispy on top.

Cheers!