Creamy mustard macaroni with ham and braised broccoli stems

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, prepare the broccoli stems: cut them into small pieces. In a small saucepan, bring water to a boil and blanch the stems for 2-3 minutes, then drain.

3. 3

   In the same saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the blanched broccoli stems and cook for 2-3 minutes until tender. Transfer to a small bowl and set aside.

4. 4

   In the same saucepan, add the diced shallot (or red onion) and sauté until soft and translucent, about 3-4 minutes.

5. 5

   Pour in the cream and stir. Add the diced ham and Dijon mustard. Stir well and let the sauce simmer gently for 2-3 minutes until slightly thickened.

6. 6

   Stir in the chopped chives and season with black pepper and salt to taste.

7. 7

   Add the cooked macaroni to the sauce and toss until well coated. Cook for another minute to heat through.

8. 8

   Transfer the macaroni to serving bowls. Top with the braised broccoli stems and serve immediately.