Perfect comfort food! Cheese mac and cheese with spicy cheddar, parmesan and broccoli.
BE PICTURED IN; CHARACTERIZED IN:
There’s something wonderfully calming about macaroni and cheese, isn’t there? Especially in the dead of winter when you’re looking for excuses not to venture out of the house into the cold.
Broccoli has two big loves—cheddar and black pepper—that this dish takes full advantage of. It’s like broccoli cheddar soup but in mac cheese form. Enjoy!
Broccoli Cheddar Mac and Cheese
For the veggie option, omit the Worcestershire sauce, or use the veggie Worcestershire sauce and use veggie parmesan.
ingredients
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1 bunch Broccoli, cut into florets
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Salt
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2 cups dry elbow macaroni
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4 tablespoon butter
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3 tablespoon all purpose flour
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3 cups milk (low fat or whole)
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1/2 teaspoon dry mustard
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prize ground nutmeg
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1 1/2 teaspoon fresh ground black pepper
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1/4 teaspoon paprika
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1/2 teaspoon Worcester sauce
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2 cups (packaged) grated sharp cheddar cheese (8th ounces), divided 1 1/2 cups and 1/2 cup
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1/2 Cup grated parmesan cheese
method
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Cook pasta:
Heat 4 liters of water with 2 tablespoons of salt in a large saucepan over high heat (for pasta). When the water boils, add the noodles and cook, uncovered, over a bubbling boil for 2 minutes less than the time listed on the noodle packet instructions. (You want to cook the pasta al dente because it will continue to cook with the cheese mixture.) Rinse quickly in cold water to stop cooking, drain and set aside.
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Steam broccoli:
While the pasta water is coming to a boil, steam the broccoli. Place a steamer in a saucepan with an inch of water. Bring to a boil. Add the broccoli florets, sprinkle with a little salt and cover. Steam for 4 minutes. Then transfer the broccoli from the pot to a bowl.
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Heat milk:
In the microwave or in a small saucepan on the stove, heat the milk until steaming. (Preheating the milk saves time in the next step when you’re making the béchamel sauce.)
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Preheat oven grill:
at 500°F.
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Prepare the roux with butter and flour:
Melt 4 tablespoons butter in a heavy-bottomed ovenproof saucepan over medium-high heat. When the butter has melted and started to foam, sprinkle with 3 tablespoons of flour. Whisk to combine. Reduce the heat to medium and cook for 1 to 2 minutes.
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Add milk and spices to the roux:
Pour in the hot milk and stir vigorously to break up any clumps of flour. Reduce heat to medium-low and cook, stirring frequently, until sauce is smooth and thick enough to coat the back of a spoon.
How to thicken sauceCONTINUE READING:
Stir in the dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon salt.
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Stir in cheese:
Stir in 1 1/2 cups grated cheddar and the 1/2 cup Parmesan cheese. Stir until cheese is melted and sauce is smooth.
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Stir in broccoli, sprinkle with cheese, grill:
Stir in the broccoli and pasta until well combined. Sprinkle remaining 1/2 cup shredded cheddar cheese on top and place under preheated grill until bubbly and lightly browned, 5 to 7 minutes.
Add more salt and pepper to taste.
Links:
Broccoli Cheddar Soup by Heidi from 101 Cookbooks
| nutritional information (per serving) | |
|---|---|
| 457 | calories |
| 26g | Fat |
| 36g | carbohydrates |
| 21g | protein |
