This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Saturday, November 23, 2013
Broccoli Macaroni and Cheese
Macaroni and cheese is a great comfort food. It is warm and soothing, especially on a cold night. One day last week, I looked in the refrigerator and nothing appealed to me. I remembered this recipe, found my Williams-Sonoma Simple Classics Cookbook and a quick check of my kitchen revealed I had all the required ingredients. It was quick to prepare, and so delicious. I know you will like it too!
cups low-fat milk
¼ white onion or a small white onion
2 whole cloves
1 bunch broccoli cut into pieces
2 tablespoons unsalted butter plus a little extra for buttering the baking dish
2 tablespoons all-purpose (plain) flour
1 ½ cups shredded aged white cheddar cheese
Salt and pepper
1 cup small elbow macaroni
1 cup bread crumbs from 2-3 slices of white bread
Butter a shallow two-quart baking dish. Position a rack in the upper part of an oven and pre-heat the oven to 325 degrees F.
Remove the crusts from the bread. Cut the bread into small pieces, and put into a blender or food processor to make bread crumbs. Save these bread crumbs for later.
Stick the two cloves into the onion. In a saucepan over medium heat, combine the milk and the onion with cloves. Warm to a simmer. Remove from the heat and set aside to allow the onion to flavor the milk.
Bring a large pot of water to boil, then cook the florets for 3-4 minutes. Using a slotted spoon, move the florets to a colander. Place under cold running water to stop the cooking process. Drain and put the florets in the buttered baking dish.
Cook 1 cup of elbow pasta in the same pot of water that you used for cooking the broccoli. Cook al dente, according to the package instructions. Drain well, and pour the macaroni onto the top of the broccoli. Distribute evenly over the broccoli.
Remove the onion from the milk mixture and discard.
In a medium saucepan, melt two tablespoons of butter. Add flour and cook for one minute on low heat. Do not brown.
Gradually add milk, and cook on medium low heat, whisking constantly, until mixture thickens. Then, remove from the heat and set aside.
Add 1/2 cup of cheese. Mix until cheese melts and is well blended. Add salt and pepper to taste. Sprinkle remaining 2 cups of cheese and fresh bread crumbs.
Bake uncovered until lightly browned and bubbling, about 25 minutes.
Inspired by a recipe found in Williams-Sonoma's Simple Classics Cookbook.