Mac and Cheddar Cheese with Broccoli

1 pound macaroni elbows
2 1/2 cups raw broccoli florets
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups milk
1 cup chicken stock
3 cups yellow sharp cheddar
1 tablespoon Dijon mustard


Place a pot of water on to boil. Add pasta to boiling water. Salt. Cook 5 min. then add broccoli. While pasta cooks, heat a pot over medium heat. Add butter melt, then add flour, cayenne and paprika and whisk together until roux bubbles then cook a minute more.Whisk in milk and stock and raise heat to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain pasta. Add cheese to milk sauce and stir to melt. Stir in mustard and season with salt and pepper. Pour sauce over pasta and stir.