Greg DuPree
Mustard adds a subtle tang that enhances the cheesy flavor of this gluten-free main.
How to Make It
Step 1
Cook brown rice macaroni according to package directions. Add broccoli florets during last 3 minutes of cooking. Drain.
Step 2
Whisk together evaporated milk, cornstarch, dry mustard, kosher salt, and grated garlic clove in a large sauté pan over medium; cook, whisking often, until thickened, about 6 minutes. Remove from heat; stir in shredded extra-sharp cheddar cheese and pasta mixture.