MacAroni with Broccoli& Blue Cheese Sauce

This baked pasta brings together whole wheat macaroni, tender broccoli florets, and a from-scratch blue cheese sauce that’s bold without being overpowering. Yogurt in the sauce adds a subtle tang and keeps things creamy while cutting through the richness of the cheese.

The mustard is doing real work here. Mixed into the roux, it sharpens the blue cheese flavor and gives the sauce backbone. Whisking the milk in gradually is key to avoiding lumps, so take your time with that step.

Folding the broccoli in gently at the end keeps the florets intact instead of turning them to mush. That last spread of reserved sauce on top creates a golden, bubbly finish in the oven.

Kitchen Tips

• Blanch the broccoli just until bright green so it keeps a slight bite after baking. Overcooked broccoli will turn army-green and mushy in the dish.
• Use a strong blue cheese like Stilton or Roquefort. Mild blue cheese tends to disappear once baked with pasta.
• Let the roux cook a full two minutes before adding milk. This cooks out the raw flour taste that can make cheese sauces taste pasty.

Variations

• Swap in cauliflower for half the broccoli for a milder flavor and softer texture.
• Add toasted walnuts on top before baking for crunch that pairs naturally with blue cheese.
• Use Gorgonzola for a sweeter, less pungent version of the sauce.