1 1/2 cups broccoli florets
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated cheese of choice (I used a mix of Monterey jack and cheddar)
1 diced jalapeño, or to taste
Boil your macaroni until al dente, according the package. When there is 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water. When the macaroni is finished and the broccoli is bright green, drain, rinse with cold water and set aside until your sauce is finished. In the same pot or a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens. Remove from the heat and add the salt and pepper, diced jalapeños, and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix. Taste and adjust seasonings if needed and enjoy hot.