Creamy Mac and Cheese with Broccoli

Instructions

1. Preheat the oven to 350 degrees. Lightly coat an 8-by-8-inch or other 1 1/2- to 2-quart baking pan with nonstick cooking spray.
2.  Cook the pasta until very al dente, about 4 minutes. Add the broccoli and cook for 1 minute. Drain, rinse with cold water, drain again, and set aside.
3. Meanwhile, in a saucepan over medium-low heat, melt the butter. Add the onion and saute for 3 to 5 minutes, or until softened. Add the flour and mustard and whisk constantly for 1 minute to incorporate. When the mixture turns golden, gradually add the milk and bring to a boil, whisking constantly. Reduce the heat and simmer for 2 to 3 minutes or until thickened and smooth, whisking frequently. Add the Cheddar and stir to combine. Reserve 1 tablespoon of the Parmesan and add the rest to the sauce. Stir until combined.
4.  If room allows, add the reserved pasta and broccoli to the saucepan and stir to combine (if the pan isn’t big enough, you can mix it all in a bowl). Season with salt and pepper.
5. Transfer to the baking pan and sprinkle with the bread crumbs and the reserved 1 tablespoon Parmesan.
6. Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes.