Broccoli Mac and Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 987
- Total Fat
- 71
- Saturated Fat
- 43
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 204
- Sodium
- 881
- Total: 35 min
- Active: 25 min
Ingredients
Crunchy Broccoli Crumbs:
2 broccoli stalks (375 grams), tough stems trimmed, stems and crowns chopped into 1/2-inch pieces
4 tablespoons (112 grams) unsalted butter, melted
1/2 cup (30 grams) panko
1/2 cup (40 grams) grated Parmesan
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
Freshly ground black pepper
Mac and Cheese:
3 cups whole milk
6 tablespoons (168 grams) unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
12 ounces penne
1/2 cup heavy cream
6 ounces (168 grams) grated Gruyere
6 ounces (168 grams) grated white Cheddar
Sriracha, for serving
Directions
- Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the crunchy broccoli crumbs: Put the broccoli onto the prepared baking sheet. Drizzle with the melted butter, panko, Parmesan, paprika, salt, garlic powder and black pepper. Toss well to coat the broccoli in the seasoned crumbs and spread in an even layer. Roast in the oven, tossing halfway through, until the broccoli and crumbs are very crisp and golden, 15 to 18 minutes.
- For the mac and cheese: In a large skillet or enameled braiser over medium heat, combine the milk, butter, salt, nutmeg and 2 cups water. Once the butter is melted, stir in the pasta. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the cream, Gruyere and Cheddar until melted and smooth. Remove from the heat; the pasta will seem too saucy but will absorb the sauce and thicken up over the next few minutes.
- Top the mac and cheese with the crispy broccoli. Drizzle with sriracha and serve hot.
Cook’s Note
Leftover mac and cheese will keep in an airtight container in the fridge for 2 to 3 days, but you might want to add a little milk or cream when reheating.