Broccoli Mac and Cheese
This was my spin on the Wellplated version that I tried last week! Here is what I learned: it is crucial to try to pasta after you put it in the cheese sauce. This is where you will be able to tell if it has enough flavor or not. I tend to have a bland palate and so I’m always adding more seasonings that I think.
Serves 4-6 as a main dish. 8-10 for a side. *Between Finn, my husband and I we almost finished the pan in one sitting. Adam didn’t eat all day so that could have been why… I also taste tested a LOT :)
Ingredients:
1 small broccoli head, finely chopped. I used organic broccoli
1 1/2 cups of sharp cheddar cheese, shredded. I don’t recommend buying pre-shredded!
1/2 cup of Parmesan Cheese (I ended up putting cheddar cheese on top because we were out of parm, but parm would make the flavor be even better)
Nutritional yeast **Optional. I sprinkled this on before the top cheese to add nutritional value
1 pound of shells, penne or elbow macaroni.
1 small yellow onion diced. Adam LOVES onions so I always do more. You could use just a 1/2 to make it blend better.
4 teaspoons of garlic
1/2 cup of flour
4 cups of milk (be sure to gell all 4 cups or it will get too thick)
1 1/2 teaspoons of salt
1/2 teaspoon of black pepper
1 teaspoon of paprika
3/4 cup of greek yogurt
Directions:
Bring a large pot to boil to cook the pasta as directed. I cooked the pasta during Finn’s nap so I didn’t have to do as much during dinner time. I put butter on it and covered it until we were ready to make the rest.
When you’re ready to finish the mac and cheese, make sure you have a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a 9X13 casserole dish.
In a large pot or dutch oven (I used the same pot I made the pasta in), heat butter until it melts. Add the onion for 2-3 minutes. Add the garlic for 1 minute. Add flour and whisk until it turns a golden brown and somewhat clumpy. This takes about a minute depending on your stove.
Start to pour the milk in a few splashes at a time and whisk to start to thicken. Stir often for the next 5-7 minutes until it does thicken.
Remove the pot from heat and stir in broccoli. Next, add seasonings (salt, pepper, paprika). This is where you could really add some flavor. Most people like a punch so you could be generous on salt and pepper. Once the seasonings have mixed in for a minute, add the greek yogurt and shredded cheddar cheese. Stir. Then with a wooden spoon, mix the pasta in the sauce until fully coated. Take a moment to taste and see if you need to add more seasonings.
Once you have coated the pasta, transfer to casserole dish. Sprinkle with nutritional yeast (if using) and then Parmesan Cheese. Bake for 15-20 minutes. You want to serve hot. If you are taking this to a gathering, bake right before you go or see if you can snag some oven space to heat before serving on the table.
Enjoy!
What makes this healthier?
-Broccoli for added nutrients fiber
-Greek yogurt for a touch more protein and less fat (versus another cheese or cream cheese)
-Nutritional yeast if using
-Onions and garlic had flavor, but are also good for gut health
***I would still pair this with another protein source for meal. This will help you hit your protein needs and balance your blood sugar, which is foundational for any health goal!
