8 ounces uncooked elbow macaroni
2 cups small-chopped broccoli florets
1 1/2 cups milk (any)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chopped fresh thyme
3 tablespoons butter
2 tablespoons Gold Medal® All-Purpose Flour
2 cups shredded medium or sharp cheddar cheese
6 slices crisp, cooked bacon (chopped)
salt and pepper, to taste
1. Cook pasta according to package directions. Add broccoli during the last two minutes of cooking. Drain.
2. In a medium bowl, whisk together the milk, Dijon, Worcestershire and thyme.
3. Melt the butter in a medium skillet over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk mixture, and bring to a boil. Keep whisking until the mixture has thickened a bit. Whisk in the cheese and stir until melted.
4. Stir the pasta/broccoli and bacon into the sauce. Spoon into dishes and serve immediately.