6 oz. elbow macaroni (I used the large but regular is fine)
6 oz. frozen chopped broccoli, thawed
1 C. Gruyere cheese (I was celebrating and had some, but all extra sharp cheddar will work just fine)
1 1/2 C. extra sharp cheddar cheese
2 T. butter, room temp.
1 large egg, beaten
1 1/4 C. milk
1/2 tsp. mustard powder
1/2 tsp. pepper
1/2 tsp. smoked paprika
Bring a pot of water to a boil, add in 1 tsp. salt and cook the pasta according to pkg. directions. Drain the pasta and stir in the remaining 9 ingredients (keep 1/2 C. cheese aside for the topping). Pour into a lightly greased 2 quart casserole dish, sprinkle the remaining cheese on top and cover with tinfoil. Bake in a 350 degree oven for 25 min. Uncover and bake an additional 10 minutes.