Lucie Monk Carter
Ingredients:
1 pound elbow macaroni or other tubular pasta
1 cup finely chopped fresh broccoli, including leaves and stems
1 cup finely chopped purple cauliflower
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
8 ounces yellow cheddar cheese, grated
1/2 teaspoon Cajun seasoning (or to taste)
Method:
Cook the pasta in salted water according to package directions, adding the chopped broccoli and cauliflower to the pot 4 minutes before the expected end time. Drain and hold in a colander, reserving 1/2 cup of water, until sauce is finished.
While the pasta is cooking, make the sauce: Melt the butter in a large skillet over medium heat and whisk in the flour. Cook, stirring constantly, until light golden, about 3 minutes.
Whisk in the milk, 1/2 cup at a time, stirring quickly to prevent lumps.
Reduce the heat to low and sprinkle in the cheese, whisking to melt.
Remove the sauce from the heat and stir in the Cajun seasoning.
Transfer the drained pasta, reserved water, and vegetables back to the empty cooking pot and pour sauce over. Stir gently until well mixed.
Scoop into bowls and serve.
