Recipe adapted from @nytcooking . Check our video tutorial here
🔹 1 bag of @fibergourmet elbow pasta
🔹 1 pound broccoli, chopped
🔹 1 ½ cups milk
🔹 2 teaspoons kosher salt
🔹 4 ounces coarsely grated sharp cheddar (about 1 cup)
🔹 Black pepper
1️⃣ In a large pot or skillet, combine the macaroni, broccoli, milk and salt. Add 1.5 cups of water, and stir to combine.
2️⃣ Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes.
3️⃣ Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Dig in!