1-First Steps: Cooking the Base: Begin by boiling water in a large pot and cooking 8 ounces of short cut pasta, like elbow macaroni, until it’s al dente as per the package instructions. In the last 1-2 minutes, add 3 cups of broccoli florets to steam them on top, then drain and set aside. This method keeps the broccoli tender and full of flavor without overcooking.

2-Building the Sauce: Next, in a large saucepan over medium-high heat, melt 2 tablespoons of salted butter. Whisk in 2 tablespoons of all-purpose flour until it’s golden, about 2 minutes, to form a smooth roux. Gradually add 2 cups of warm 2% milk, along with 1 teaspoon of Dijon mustard, salt, and pepper, and bring it to a boil while stirring.

3-Building the Sauce: Reduce the heat and simmer for 5-7 minutes until the sauce thickens. Stir in 1 cup of shredded cheddar cheese and 1 cup of shredded gruyere cheese until everything melts into a creamy mixture. Finally, fold in the cooked pasta and broccoli, mixing well to coat every bite.

4-Final Touches and Adaptations: Serve immediately for the best taste, or store for later as needed. For variations, use substitutes like dairy-free milk for vegan options or gluten-free pasta to suit different preferences. This step-by-step approach ensures your broccoli mac and cheese comes out perfectly every time.