Ingredients

• 4 cups water
• 4 easpoonss chicken soup base
• 1.5 cups evaporated milk
• 0.25 cups heavy whipping cream
• 0.5 teaspoons Worcestershire sauce
• 0.5 teaspoons Dijon mustard
• 1 teaspoon paprika
• 0.5 teaspoons cayenne pepper , optional
• 1 pinch salt
• 1 pound elbow macaroni
• 1.5 cups sharp Cheddar cheese
• 0.33 cups grated Parmesan cheese
• 3 cups roughly chopped broccoli florets
• 3 tablespoons water
• salt and freshly ground black pepper to taste

Instructions

1. 1 Add 4 cups water and soup base to a large saucepan over medium-high heat; stir to dissolve soup base. Stir in evaporated milk, whipping cream, Worcestershire sauce, Dijon mustard, paprika, cayenne, and pinch salt.
2. 2 Add in pasta, cover, and bring to a boil. Reduce heat to medium-low, and cook, stirring frequently, until pasta is tender with a bite, 8 to 11 minutes. Stir in Cheddar cheese and Parmesan cheese; allow to melt into the sauce.
3. 3 Place broccoli and 3 tablespoons water In a microwave-safe container. Cover; steam broccoli on High in the microwave until tender, about 4 minutes.
4. 4 Drain broccoli florets and add to pasta, gently toss to coat, and season to taste with salt and pepper. Serve immediately.

Nutrition per serving