Roasted Broccoli Macaroni and Cheese
This timeless classic of mac and cheese only gets better with roasted broccoli thrown into the mix. Creamy, comforting, and oh so tasty!
Servings: 8 servings
Calories: 512kcal
Equipment
- 1 strainer
- 1 oven safe baking dish
- 1 spatula
- 1 whisk
- 1 large frying pan
- measuring spoons and cups
- large serving spoons optional
- 1 baking sheet for roasting broccoli
Ingredients
For the Broccoli
- 2 cups broccoli florets
- 2 tablespoon olive oil
For the Macaroni and Cheese
- 1 lb pasta
- 1 large shallot minced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup heavy cream
- 1 ½ cups chicken broth
- 1 cups sharp cheddar cheese
- ½ cup parmesan cheese
- ½ cup monterey jack cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
For the Broccoli
- Preheat the oven to 400º. Toss the broccoli in olive oil and season with salt and black pepper and place on the baking sheet. Bake for 20 minutes and let cool.
For the Macaroni and Cheese
- As the broccoli cooks, bring a large pot of water to a boil. Cook macaroni or your favorite choice of short pasta until al dente, or a minute or two less than the box or package indicates. Strain and set aside.
- Meanwhile, in a large pan, sauté the garlic and shallot in the olive oil over a medium heat, and cook until fragrant and slightly translucent. Add in the butter and melt. Pour in the flour and whisk until it combines and forms a thick texture.
- To the roux (flour and butter), add in the heavy cream and stock. Bring the heat down to a medium flame, then let the roux come to a rolling boil.
- Lastly, pour in the broccoli and the pasta directly to the cheese sauce. Gently fold the pasta and the broccoli together into the sauce to make sure all ingredients are fully coated with cheese. Plate and serve with a fresh garnish of bread crumbs and parmesan cheese.
Notes
Remember to cook the paste al dente so that it doesn't fall apart when stirring in with the broccoli and cheese sauce.
Nutrition
Calories: 512kcal | Carbohydrates: 48g | Protein: 17g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 1022mg | Potassium: 273mg | Fiber: 3g | Sugar: 3g | Vitamin A: 912IU | Vitamin C: 21mg | Calcium: 275mg | Iron: 1mg
