Broc & Mac

From: 100 Days of Real Food

This is one of my new loves, and therefore a common fall back recipe.  I just love this creamy macaroni and cheese.  With broccoli it makes for a great one dish meal - especially when it's just the Dude and me for dinner.
I've adjusted the measurements to fit our serving size.  But please check the website above for the original recipe.

INGREDIENTS
1 cup of dried pasta noodles, cooked
2 tablespoons butter
2 tablespoons whole-wheat flour
3/4 cup milk
1 cup freshly grated block cheese (I like marbled cheddar.  Grating your own is important for the proper creaminess)
Lawry's seasoned salt to taste (my weakness.  It's not mac & cheese without Lawry's)
1 head fresh farmer's market broccoli (or just store bought is good, too. :)

DIRECTIONS
In a saute pan boil about 1" of water.  Add the broccoli and cover to blanch/steam.  Cook to desired tenderness.
Melt the butter in a pan over medium-low heat.  Whisk in the flour and continue whisking for about 1 – 2 minutes until the roux  starts to darken. (I had to learn from Joy of Cooking how to make a roux after a couple rounds of funky tasting Broc & Mac)
Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.
Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt.