Where the Wild Things Are cupcakes

via Boingboing

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Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren’t broccoli fans, substitute a frozen vegetable of your choice.

Prep Time:	20 minutes
Ready in:	25 minutes
Yield:	4 servings, 1 1/4 cups each
Ease of Prep:	Easy

Recipe Ingredients
	8 ounces whole-wheat elbow noodles (2 cups)
	1 10-ounce package frozen chopped broccoli
	1 3/4 cups low-fat milk , divided
	3 tablespoons flour
	1/2 teaspoon garlic powder
	1/2 teaspoon salt
	1/4 teaspoon ground white pepper
	3/4 cup shredded extra-sharp Cheddar cheese
	1/4 cup shredded Parmesan cheese
	1 teaspoon Dijon mustard

Recipe Directions

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

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Nu har de lige fået en ny slags tilbehør kirsebær, men da de desvære kun findes i NY og Californien, bliver jeg næsten nød til at tage et smut til USA for at prøve den.

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