I found this recipe on The Comfort of Cooking and really only made a few changes. One big change I made was using coconut oil as a substitute for butter.
This didn't make the dish taste like coconut, but it did add a slight sweetness in the background that I felt worked well with the tangy sauce. And oh yes, I added mustard. Because you have to add mustard to mac and cheese!
(Makes 8 1 cup servings)
(Adapted from The Comfort of Cooking)
12 oz. pasta of choice (I used a gluten free which was delicious!)
12 oz. fresh or frozen broccoli spears
1 cup vegetable broth
2 cups skim milk
1/4 cup flour
2 tsp. Dijon mustard
2 tbsp. coconut oil
2 cups reduced fat cheddar cheese (I used a Mexican blend)
1/4 cup panko bread crumbs
Salt and pepper to taste
Preheat oven to 375. Spray 13x9 pan with cooking spray.
Cook the pasta and broccoli together in the same pot, according to the directions for the pasta.
With the pasta and broccoli in the strainer, melt coconut oil. Add flour and whisk for a minute to lose the raw flour taste. Whisk in milk and chicken broth. Bring to a boil over medium - high heat. Then reduce the heat to about medium and cook for about five minutes, whisking often, until the sauce thickens. Add mustard, and salt and pepper to taste.
Remove sauce from heat and add in the cheese. Mix until cheese is blended in, then add pasta and broccoli and mix well. Transfer the mixture to your baking pan and top with the 1/4 cup of panko.
Bake for 15-20 minutes. Then broil for 2-4 to crisp up the top.
(P.S. - this is a great make on Sunday dish and have leftovers for lunch for a few days!)