Stephanie Sullivan: Recipe - Mac and Cheese with Broccoli

January 01, 2023

Who doesn't love some good ole mac and cheese? I hope you enjoy this healthier version! HAPPY NEW YEAR!

INGREDIENTS:

8 ounces elbow macaroni, shells or other short cut pasta
1 tablespoon olive oil
4 cups small florets of broccoli (2 heads)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup 2% milk
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese (or 1 cup cheddar)
2 tablespoons grated or shredded Pecorino Romano cheese
1/2 to 3/4 teaspoon kosher salt
Italian seasoned panko, for serving (optional)

DIRECTIONS: Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente. Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan. In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.

(Recipe and photo courtesy of A Couple Cooks)