Not too much exciting happening in the BFR kitchen this week. Because I'm busy with work, I've been relying on tried and true recipes instead of attempting new techniques, new recipes, or new flavor combinations.Comfort foods are always welcome when life is stressful, and that's what's been on our table lately. A couple of days ago I shared a photo of a broccoli mac 'n cheese dish I made, and several people asked for the recipe, so that's what I'm going to share today. I hate posting a recipe when I can't credit the source. I could have sworn it came from a Diabetic Living magazine, but a Web search didn't give me answers.
If I ever figure out where I found this version of mac 'n cheese I'll be sure to add the credit to this post.
I've made this particular recipe twice, and both times I used full-fat Cheddar cheese. Once I used 2% milk and the other time I used unsweetened plain almond milk. I didn't coat the top with cooking spray; instead I dotted the top with butter the first time and forgot to do anything the second time. Both times, the dish came out perfectly. Don't you love a forgiving recipe?
Broccoli Mac 'n Cheese- Nonstick cooking spray
- 8 ounces mulitgrain elbow macaroni
- 4 cups broccoli florets
- 1/3 cup panko bread crumbs
- 1/2 teaspoon paprika (I use smoked)
- 1 3/4 cups low-fat milk
- 3 tablespoons all-purpose flour
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup low-fat cottage cheese (2%)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash ground nutmeg
Cook the macaroni according to package instructions, adding the broccoli to the pot for the last minute of cooking. Drain. Return to the pot.
Meanwhile, combine the panko and paprika in a small bowl.
Make the cheese sauce: in a large, heavy saucepan, heat 1 1/2 cups of the milk over medium-high heat until simmering. In a bowl, whisk together the remain 1/4 cup milk and the flour until smooth. Whisk the flour mixture into the simmering milk. Cook 2 to 3 minutes or until thick and bubbly, whisking constantly. Remove from the heat. Stir in both cheeses until the Cheddar is melted. Stir in the seasonings. Combine the sauce with the macaroni and broccoli.
Transfer the pasta mixture to the prepared baking dish. Sprinkle with the panko mixture. Lightly coat with cooking spray. Bake 20 minutes or until bubbly and golden. Cool 10 minutes before serving.
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Hi Beth Fish Reads -- Your mac and cheese must really be tasty -- I'm impressed that your recipe starts with fresh broccoli.
ReplyDeleteMy pasta dish this week was much lazier: ravioli from Trader Joe's. I did use a couple of stems of fresh broccoli (hand-chopped and steamed) in a broccoli slaw. I just don't like the kind that comes already chopped in a bag. Tastes old. Moreover, I used panko crumbs in some hamburger patties. So my list of ingredients resembled yours. Happy cooking, as the chef says.
best... mae at maefood.blogspot.com
I totally relate to comfort foods when you are having a busy week! Mac and cheese is my favourite standard and I may have to try adding a little bit of broccoli to my recipe like you have. I hope that things settle down a little bit for you soon. :)
ReplyDeleteWe have broccoli Mac and Cheese frequently, love it. I have used almond milk and it works a treat. I like your version here.
ReplyDeleteI love mac and cheese but never thought to add broccoli. Thanks for the recipe!
ReplyDeleteI'm bookmarking this because macaroni and cheese is huge around here. People have mac and cheese parties and one of our local breweries just recently had a mac and cheese off.
ReplyDeleteThis looks great! I love anything with cheese!
ReplyDeleteI have NEVER eaten mac and cheese in my life and almost passed over this recipe but it sounds really good!
ReplyDeleteHi Beth! No post from me this week. Sick kids took up 110% of my time. But thankfully, everyone appears to be getting better - knock on wood. I'm still going to read the various Weekend Cooking posts ;)
ReplyDelete@Libby: Oh no!!!! But glad everyone is on the mend.
ReplyDeleteWonderful sounding recipe! I am always up for a new way to make mac and cheese (even though I will always return to mom's recipe from my childhood. It's just one of those dishes, right?)
ReplyDeleteMac and Cheese is great, so many additions and combinations are possible, and always popular because it's comfort food. I've done this one several times too.
ReplyDeleteIt's hard to resist a good mac and cheese and this one looks delicious. Perfect comfort food! ;-)
ReplyDeleteThat looks delicious. But I'd have to make mine half broccoli and half plain. My husband runs from anything with veggies in it unless it's a potato.
ReplyDeleteWe have mac and cheese quite often. I usually use potatoes, but I could add a dash of health with the broccoli.
ReplyDeleteGreat info regarding the almond milk, thank you!!!
ReplyDeleteYUM! I love broccoli with mac and cheese - sometimes we add roasted broccoli, which gives it a little extra yum factor :)
ReplyDeleteI emailed this to both my daughter and daughter-in-law. They will love it!
ReplyDeleteI am pinning this one, I love a good macaroni and cheese recipe and if I can sneak in vegetables all the better.
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