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Macaroni and cheese is one of those all-time comfort foods that just warms your belly when it's cold outside. And Baby, it's cold outside! At least for a cold-wimp like myself. I've always wanted to try the ol' baked macaroni and cheese. The kind that uses real cheese- not processed cheese like Velveeta. Not that I don't like Velveeta, but it's just not in the realm of that good-ol-home-cookin' vibe that I was striving for. Not to mention I've tried it that way before, and while I thought it was okay, my children did not.
Enter this recipe. It caught my eye because of the broccoli. I *heart* love *heart* broccoli! A warm dish of mac and cheese with it?! Hallelujah! Oh my. Swoon.
Yeah. I made it. Boyfriend helped and my son grated the cheese. So it was almost a family affair.
**Notes** Ok, so the kids weren't entirely keen on it, but they ate it after some modifications. Originally garlic was not in the recipe. I added it, because it really needs it. Also, they sprinkled more cheese over top and added some salt and pepper. Next time, I will definitely use a more 3-cheese blend approach. The cheddar we used was a bit bland. It had called for sharp cheddar, so that may have made a difference. Also, next time I want to throw in some seasoned, cooked, diced chicken, or add some tuna. =) Overall, very good and satisfying. I will make it again!
Ingredients:
- 12 oz elbow macaroni
- 2 tablespoons butter
- 1/4 cup flour
- 1/4 cup minced onion
- 1/4 cup garlic powder OR minced garlic (more or less to your specific tastes)
- 2 cups milk
- 1 cup chicken broth (veggie broth is fine if you are vegetarian)
- 8 oz (2 cups) cheddar cheese (next time, I think I'll do some sort of 3-cheese blend)
- salt and pepper to taste
- 12 oz broccoli florets (we chopped ours in a chopper)
- 1/8 cup shredded Parmesan cheese
- 1/4 cup Italian style breadcrumbs
- cooking spray
Directions:
- Preheat oven to 375*F. Spray a 9x9 (or so) baking dish with cooking spray.
- Cook pasta and broccoli together in a large pot using directions on pasta bag. Prepare al dente. Drain and set aside.
- In a large skillet, melt butter. Add onions and garlic and cook until golden-about 2 minutes. Add flour and mix well, letting it brown a bit-about a minute. Stir in milk and broth. Let boil, and stir constantly until it thickens- about 5 minutes. Add salt and pepper to taste.
- Once thickened, remove flour mixture from heat and stir in cheddar cheese. Mix until cheese is melted and smooth.
- Add cheese mixture to drained pasta and broccoli mix. Stir until well combined. Pour into prepared baking dish. Sprinkle with bread crumbs and Parmesan. Spray lightly with cooking spray.
- Bake for 15 to 20 minutes, then broil for a few minutes to get breadcrumbs golden.
