Broccoli Mac and Cheese
Servings 8
Ingredients
- 6 ounces uncooked pasta cavatappi or other twisted pasta
- 10 ounces uncooked broccoli cut into florets
- 2 ½ cups milk
- ⅓ cups all purpose flour
- ½ cup diced onions
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- 1 teaspoon dijon mustard
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Italian style breadcrumbs
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 375 degrees F. and grease a 9"x13" glass casserole dish with non-stick spray.
- Cook pasta according to package directions, add broccoli florets to the water for the final 3 minutes of cook time.
- Drain pasta and broccoli when complete. Set aside and return saucepan to the stove top over medium heat.
- Add butter to the pan and when it melts, add diced onions. Sauté until translucent, about 5 minutes, then add flour to pan and stir to coat onions. Once flour is mostly dissolved, gradually whisk in milk.
- Bring to a boil over medium-high heat, whisking frequently.
- Reduce heat to low and simmer until sauce is thick, about 2 minutes.
- Remove saucepan from heat and stir in cheddar cheese, mustard, salt and pepper.
- Pour over cooked, drained pasta and broccoli. Toss to mix and coat.
- Transfer to greased baking dish.
- Combine melted butter and breadcrumbs in a small bowl. Feel free to add extra breadcrumbs if the mixture seems too wet. Sprinkle the mixture on top of the broccoli mac and cheese, covering as much as possible.
- Bake in oven until bubbly at edges, 20-25 minutes.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 37g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 779mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 737IU | Vitamin C: 33mg | Calcium: 248mg | Iron: 2mg
