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Mac, Cheddar & Broccoli Bake

What you need

  1. 3/4 lb whole grain penne with lines or any favorite pasta
  2. 3-4 cups broccoli florets cut into bite sized pieces
  3. kosher salt
  4. Olive oil
  5. 1 small minced onion
  6. 1 large clove garlic, minced
  7. 2 cups grated sharp cheddar cheese
  8. 1/3 cup grated romano cheese
  9. 1/4 cup besan or whole wheat flour
  10. 2 cups hot broth
  11. 1 cup warm milk
  12. grated nutmeg
  13. ground black pepper
  14. 2 tbl grated romano mixed with 1 tsp sweet paprika

How to make it

  1. Bring a large pot of water to boil
  2. Add pasta and cook to al dente - add broccoli 4 minutes before the end of pasta cooking time
  3. Drain pasta and broccoli - spread on a large tray to cool
  4. Heat 3-4 tbl olive oil in a saucepan over medium heat
  5. Add onion with 1/2 tsp kosher salt and cook until translucent
  6. Add garlic and cook about 1 minute
  7. Add flour and stir to combine, removing all lumps
  8. Slowly add hot broth, stirring between each addition to eliminate lumps of flour
  9. Add warm milk, 1/4 tsp kosher salt, nutmeg and black pepper and cook over medium heat until thickened and coats the back of a spoon
  10. Turn off heat and add cheddar cheese and 1/3 cup romano cheese
  11. Stir until cheese has melted
  12. Cover and allow sauce to cool to room temperature
  13. In a large bowl combine sauce, pasta and broccoli
  14. Oil a 13 x 9 inch baking dish
  15. Pour pasta mixture into dish
  16. Heat oven to 375º
  17. Sprinkle top of pasta with romano/paprika mixture and back 20-25 minutes, turning once for even heat, until top is lightly browned
  18. Let stand about 5 minutes before serving

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