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Mac, Cheddar & Broccoli Bake
What you need
- 3/4 lb whole grain penne with lines or any favorite pasta
- 3-4 cups broccoli florets cut into bite sized pieces
- kosher salt
- Olive oil
- 1 small minced onion
- 1 large clove garlic, minced
- 2 cups grated sharp cheddar cheese
- 1/3 cup grated romano cheese
- 1/4 cup besan or whole wheat flour
- 2 cups hot broth
- 1 cup warm milk
- grated nutmeg
- ground black pepper
- 2 tbl grated romano mixed with 1 tsp sweet paprika
How to make it
- Bring a large pot of water to boil
- Add pasta and cook to al dente - add broccoli 4 minutes before the end of pasta cooking time
- Drain pasta and broccoli - spread on a large tray to cool
- Heat 3-4 tbl olive oil in a saucepan over medium heat
- Add onion with 1/2 tsp kosher salt and cook until translucent
- Add garlic and cook about 1 minute
- Add flour and stir to combine, removing all lumps
- Slowly add hot broth, stirring between each addition to eliminate lumps of flour
- 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
- Turn off heat and add cheddar cheese and 1/3 cup romano cheese
- Stir until cheese has melted
- Cover and allow sauce to cool to room temperature
- In a large bowl combine sauce, pasta and broccoli
- Oil a 13 x 9 inch baking dish
- Pour pasta mixture into dish
- Heat oven to 375º
- Sprinkle top of pasta with romano/paprika mixture and back 20-25 minutes, turning once for even heat, until top is lightly browned
- Let stand about 5 minutes before serving
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