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Steak with Broccoli Mac-N-Cheese

Broccoli mac-n-cheese? Yes!! Broccoli and cheese sauce has always been a thing, and mac-n-cheese has always been a thing. Now they are a thing together. Cheesey, macky and broccoli … y?

Breakfast – Pina Colada Overnight Oats

Lunch – BLT

Thawed a plain steak in the fridge over night.
Dry thoroughly. Moisture is the enemy of the sear. We want good grill marks.
Meanwhile bring 2 quarts of salted water to a boil. I am making extra pasta to turn into Pasta Salad for lunches next week.
Shred a loosely packed cup of cheese.
Chop a frozen broccoli pack.
Add 2 1/2 cups macaroni to the boiling salted water.
Put the broccoli florets in a wire strainer and place over the boiling pasta. This will steam the broccoli releasing the excess water to not get it waterlogged which would then water down the cheese sauce.
Set the lid on and cook until the broccoli is tender and the pasta is cooked.
Meanwhile start the roux for the cheese sauce. One tablespoon butter.
Once the butter is melted.
Sprinkle in a tablespoon flour.
Cook the flour for just a minute.
Add 1/2 cup milk.
Meanwhile get your grill pan heating. A note on grill pans. They will smoke. The meat sits on top of the grills and gets those pretty marks, but the oil sits between and will smoke. Turn on your exhaust fan – make sure it is a real one (link) and open the windows before you get started.
Mix the cheese into the white sauce. Keep the heat low and let it slowly melt, as you stir it in.
Creamy gooey cheesy goodness.
Drain the broccoli well. Add to the cheese sauce.
Get your steak onto the grill pan. These are the thin cuts so hot and fast on the grill.
Stir one cup of the hot pasta into the cheese and broccoli.
Drain the remaining pasta and shock with cold water to stop the cooking. We’ll get back to that later for Pasta Salad
Give the steak about a minute, turn 1/2 turn to get the pretty grill marks. Then flip.
Plate the pasta, veggie, and steak.
Salt and pepper to finish.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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