This was a weird one. I was pretty doubtful about the method, but the result was unquestionably fabulous. We’ve been on a bit of a broccoli kick of late – I would go so far as to double the broccoli and halve the pasta. I found the original here by way of Tastespotting, but I lightly steamed my broccoli, making my version use more than one pot. The recipe below details what I did.
4 1/2 c/1.125 l water, plus more as needed
1 lb/500 g broccoli, cut into small florets
3 T butter
3 cloves garlic, minced
12 oz/350 ml evaporated milk
1/2 t salt
1 lb/500 g short tube pasta
3/4 t cornstarch
1/2 t smoked paprika (pimentón)
1/2 t dry mustard
12 oz/350 g shredded cheddar cheese
Pour 1 cup/250 ml water into a small saucepan and set a steamer basket filled with broccoli in it. Cover with tight lid and steam over medium low heat for 5 minutes or until broccoli is bright green. Set aside when finished (if you like, shock the broccoli by pouring it into an icebath slightly before the desired texture is achieved).
In a large dutch oven, melt the butter over medium-low heat. Add the garlic and cook until translucent and fragrant, 1-2 minutes. Turn heat to medium and add the remaining 3 1/2 cups/875 ml of water, 1 cup/8 oz/250 ml of the milk, salt and pasta. Stirring frequently, bring to a rapid boil. Turn heat down to simmer and cook pasta for 7-9 minutes, always stirring, until pasta is barely undercooked and liquid thickens slightly.
Whisk remaining 1/2 cup/125 ml of milk with cornstarch, paprika and mustard. Stir into pasta and continue to simmer until sauce is well thickened, about 2-3 minutes. Remove pasta from heat and stir in shredded cheese, a handful at a time, until completely melted. Add broccoli and stir until well coated. Serve immediately or allow to sit for 5 minutes for sauce to thicken.