This is a family classic! Thanks to my parents for teaching me this wonderful comfort food recipe.
Preheat the oven to 350 degrees (if you are going to do a pork chop for your husband like I did, you can preheat your other oven to 375 degrees or just put it in with the mac and cheese when ready). Add water to a large sauce pan (enough to cover 1 lb of large elbow pasta) and sprinkle in some salt, then bring to a boil. Once boiling, add 1 lb of large elbow macaroni pasta. Cook stirring regularly for about 7 ish minutes till al dente. While that is cooking slice about 1 lb of sharp cheddar cheese thinly (I usually do a little more than 1 lb, but not much more). By now, the pasta is about done. Drain the pasta, then add about 1/2 of the pasta to a 10″x10″ baking dish. Pour in a little milk to coat the bottom so it doesn’t get dry. Add some cheese slices to the pasta. It should not be covered, but should have a descent amount. Add the rest of the pasta, then coat the top with the rest of the cheese being sure to have a nice full cover all the way to the edges (otherwise you will get some crunchy pasta). Add about 5 tbsp. butter (or margarine), one toward each corner and one in the center (this is what makes the top crunchy). Then bake for about 30-45 minutes (it is done when the cheese is bubbly on the edges).
Once that is in the oven, cut your broccoli into normal size florets. Toss in a bowl with some olive oil and parmesan cheese (a good sprinkling as some falls off and sticks to the bowl). Spread over a baking sheet and set aside till there is about 10 minutes left with the mac and cheese. Note that once you put it in the oven (it can go below the mac and cheese), after about 5 minutes, you will want to shake it a bit to move it around so it doesn’t burn.
*Not Pictured* While I was done with the broccoli prep, and the mac and cheese was already cooking and had about 16 minutes left, I also made another pan roasted pork chop for my husband since I still had the Essence from a couple days ago. I sprinkled both sides of the pork chop with the Emeril’s Essence seasoning. I heated olive oil in a small skillet and browned the pork chop on each side for about 3 minutes per side over medium high heat. I then put it in the oven for 10 minutes (if you do not have 2 ovens, just put it in with the mac and cheese preferably next to it). NOTE: this is the same time the broccoli goes in. Be sure you get the pork to 150 degrees before taking it out of the oven (especially important if you are all in the same oven at 350 degrees).
Once it is all done, you can serve it up with the macaroni and cheese as the main dish and the broccoli as a side, or with both those as sides and the pork as the main dish. Up to you. Enjoy!