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Broccoli Mac & Cheese
What you need
- 1/2 lb. Barilla Protein Plus any small or tube shape
- 2 cups chopped broccoli
- 2 Tablespoons Olive Oil or butter
- 2 Tablespoons flour
- 2 cups warmed milk
- 2 1/2 cups grated cheddar cheese or more
- 2-4 Tablespoons grated romano or parmesan cheese
- salt
- 1/2 - 1 tsp smoked paprika
How to make it
- Boil the pasta in salted water, according to package directions for al dente
- About 3 minutes before pasta is done, add chopped broccoli to pasta
- Reserve about 1/2 cup of the pasta water, then drain the pasta and broccoli
- Pour into a large mixing bowl and allow to cool while you make the sauce - stir occasionally
- Heat oil or butter in a medium saucepan over medium heat
- When hot, add flour and whisk to combine well
- Reduce heat to medium low and add 1/2 cup warmed milk, whisk until smooth
- Add another 1/2 cup warmed milk and whisk again until smooth
- Whisk in remaining milk and smoked paprika
- Switch to a wooden spoon and increase heat to medium, stirring until well thickened
- Turn off heat and add the grated cheddar - stir until melted
- Pour sauce over pasta and broccoli and combine well
- Pour into a baking dish and top with grated romano/parm and additional cheddar if you like
- Bake at 350-375º until hot and lightly browned on top
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