Mac & Cheese with Broccoli

Baked Macaroni and Cheddar from Everyday with Rachel Ray Magazine

I made this last night. I had higher hopes that it might turn out better than my mom's version. Unfortunately it was not as good. Maybe 'cause it was a "light" version. I found the instructions a bit difficult to follow and ended up doing it my own way.

Ingredients

1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2 1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3 1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

Directions

1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

2. Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

OR,

Fill a large pasta pot that has a steamer basket with water. Bring to a boil. Add the steamer basket full of broccoli to steam. Take out the broccoli after a minute or so. Add the pasta and cook.

3. Position a rack in the upper third of the oven and preheat to 400°. In the same pot (as what? I'm guessing the broccoli? I just used another pot since I saved one with steamer basket in the pasta pot.), melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. (It actually took much longer to thicken for me.) Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

4. In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

In the end, I still ate it. But prefer my mom's recipe as it tasted much smoother and cheesier. This one had a flour-y taste.