Sharp Cheddar Gruyère Mac & Cheese with Broccoli

Instructions

1. Grease a 1.5 qt baking dish with butter, set aside. Bring 2 medium pots of salted water to boil (1 to cook pasta, the other to blanch broccoli).
2. Cook pasta to al dente, about 1 minute earlier than the low cook range on the cooking instructions. Drain and rinse with cold water, set aside.
3. Blanch broccoli by boiling in salted water until tender but not soft, 4-6 minutes depending on thickness. Drain, pat dry, and set aside.
4. In a small sauce pan, heat the milk until hot but not scalded (it should not boil).
5. Preheat the oven to 375°F.
6. In the meantime, melt 2.5 tbsp butter in a medium (2.5 qt) sauce pan over medium heat. When the butter starts to bubble, add the flour and stir constantly with a spatula until flour is cooked and mixture is consistent, 1-2 minutes (if you cook it too long it will begin to brown).
7. Begin to add the milk slowly, whisking continuously until all the milk is incorporated and the sauce begins to thicken, 5-6 minutes (it should coat the back of a spoon or maintain a consistent stream when dripping from the whisk raised over the pot).
8. Remove from heat and mix in black pepper, paprika, and 2 pinches of salt.
9. Stir in the monterey jack, 1 1/4 cup of cheddar, and the coarsely grated gruyere. Mix well until the cheese has melted.
10. Add pasta and broccoli to the cheese sauce, stir to combine, and pour mixture into the buttered baking dish. Sprinkle with remaining cheddar and finely grated gruyere cheeses.
11. Bake at 375°F for 20-25 minutes, until the mixture is bubbling and starting to brown. Let rest for 5 minutes before serving.