YIELD: 8-10 servings
11 Tbsps. unsalted butter
kosher salt, to taste
12 oz. elbow pasta or mini rigatoni
½ cup flour
1 tsp. dry mustard
1 Tbsp. Worcestershire sauce
3 cups 1 percent milk
2 cups half-and-half cream
16 oz. grated sharp cheddar cheese (keep 2 oz. out)
3-4 oz. blue cheese
4 oz. blanched broccoli florets
½ cups minced flat leaf parsley
1 tsp. finely chopped fresh thyme
¼ tsp. cayenne pepper
¼ tsp. fresh ground black pepper
1/8 tsp. fresh ground nutmeg
2 oz. crumbled, cooked bacon for garnish (can be omitted)
1. Grease 2-qt. baking pan with 1 Tbsp. butter; set aside. Bring 6-qt. pot of salted water to boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside.
2. Heat oven to 400°F.
3. Melt remaining butter in 6-qt. pot over medium heat. Whisk in flour and dry mustard, cook 2-3 minutes. Whisk in Worcestershire sauce, milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10-12 minutes. Whisk in cheeses (holding back 2 oz. of cheddar), broccoli, salt, and all herbs and spices. Stir in pasta, top with remaining 2 oz. cheddar and bake or broil until browned and bubbly.
4. Bacon can be added as a garnish or in the step along with broccoli.