Description
A comforting and sophisticated twist on classic mac and cheese, featuring sharp white cheddar and crisp-tender broccoli.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups sharp white cheddar cheese, grated
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs
Instructions
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large pot, melt the butter over medium heat and stir in the flour to create a roux, cooking just until bubbly.
- Gradually whisk in the milk, stirring continuously until the mixture thickens.
- Remove from heat and stir in the grated white cheddar cheese, mustard powder, and nutmeg until fully melted and smooth.
- Blanch the broccoli florets in boiling water for 2 minutes, then shock in ice water to maintain color and texture.
- Combine the cooked macaroni and blanched broccoli with the cheese sauce, folding gently to combine.
- In a separate pan, toast the panko breadcrumbs in a little butter until golden brown, then sprinkle over the mac and cheese before serving.
Notes
For the best texture, always grate your cheese from a block. Consider adding a drizzle of truffle oil for an upscale twist.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg