2 tablespoons extra-virgin olive oil, 2 turns of the pan
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
1 head of broccoli, chopped into florets (optional)
3 tablespoons butter
3 tablespoons flour (whole wheat flour works fine in rouxs!)
1 teaspoon paprika
2 1/2 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar (or any other cheese you like!)
1/4 cup Orange Puree
1/4 cup White Puree
1 tablespoon prepared Dijon mustard
Place a pot of water on to boil for macaroni. Cook pasta according to package directions. If using broccoli, put in with pasta when there is 3 minutes remaining cooking time.
While pasta cooks, heat a medium sauce pot over medium heat. Add extra-virgin olive oil and butter. Let the butter melt then add onion and cook 5 to 7 minutes until onions are tender. Once onions are tender, add flour and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Add purees.
Add cheese to thickened sauce and stir to melt it in, about a minute or so. Stir in mustard, and season sauce with salt and pepper. Pour sauce over cooked pasta and stir to combine.
Serves 4-6 servings