New food experiment.  Mac and cheese but with black rice as the starch and add some broccoli because why not.

Ingredients:

• 2 cups black rice
  • 2 cups water (or stock)
  • 2 cups whole milk
  • 1 t mushroom paste (Better than Bouillon)
• roux from 1 cube butter and 1 cup flour
  • pepper
  • nutmeg
  • cayenne
  • maybe 1/2 C each Parmesan and Asiago
  • couple cups milk or so
  • 1 lb shredded medium cheddar
  • 1 lb frozen chopped broccoli
  • salt

Add in order above (though that extra milk can be added as needed).  Use lowest heat throughout so the oils don’t break the emulsification.

Pretty thick.  Maybe too thick?  I was lazy and used pre-shredded Parmesan, Asiago, and cheddar.  The Asiago and cheddar contain starches which can interfere with emulsification and make the final sauce less smooth so that’s likely a factor.  Flavor is pretty good but can likely be made better.  Arguably the flavor of the broccoli overpowers all else; it’s very strong compared to the rest.