Broccoli Macaroni and Cheese
Adapted from [White on Rice Couple|http://whiteonricecouple.com/recipes/broccoli-mac-and-cheese/]
Yields: 4-6 servings
Ingredients
- 16 oz elbow macaroni, cooked al dente according to package instructions
- 2 medium heads fresh broccoli, cut into bite-size pieces
- 4T butter
- 1/4c flour
- 1/2t salt
- 2c milk
- 1 (15oz) can chicken broth
- 2c cheddar cheese (medium or sharp recommended), shredded
- 1c parmesan cheese, grated
- salt and pepper to taste
- For Topping:
- 1/2c cheddar cheese, grated
- 1/4c bread crumbs
Instructions
Preheat oven to 375.
Bring a large pot of salted water to a boil. Cook macaroni noodles to just al dente (they will cook more in the oven). 4-5 minutes before draining the noodles, toss in the fresh broccoli to cook with the noodles. Strain.
Meanwhile, to another large pot over medium heat, add the butter and melt. Stir in the flour and the salt until it forms a paste (called a roux). Cook, stirring, about 2 minutes. Whisk in the milk and the chicken broth. Bring the sauce to a boil, stirring often. When it boils, the mixture will begin to thicken. At this point, stir in the cheeses until melted and smooth. Season with salt and pepper to taste.
Add the macaroni and broccoli to the cheese sauce mixture, stir until combined, and pour into a 2-1/2 quart oblong casserole baking dish. Sprinkle the top of the macaroni with bread crumbs and remaining cheese.
Bake for 25 minutes or until macaroni is bubbling and topping is melted and golden.