Mac-n-Cheddar with Broccoli

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the broccoli and cook for 3 minutes more or until the pasta is al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the EVOO and heat with the butter until it melt. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the half and half and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to simmer and cook until the sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. pour over the broccoli and cooked pasta and toss to combine. Adjust seasonings, transfer to a large platter, and serve.