Broccoli Mac and Cheese
Treat yourself to this amazing Broccoli Cheddar Mac and Cheese tonight! It's simple to make and so delicious!
Servings: 6 to 8 people
Ingredients
- nonstick spray
- 1 pound fusilli pasta
- 1 large head broccoli, cut into florets
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- 3 tablespoons flour
- ½ teaspoon paprika
- dash cayenne
- 8 ounces shredded sharp cheddar cheese (about 2 cups)
For Topping:
- ⅓ cup panko bread crumbs
- 2 teaspoons extra virgin olive oil
- 1 clove garlic, minced
Instructions
- Preheat oven to 425 degrees. Coat a large baking dish with nonstick spray and set aside.
- Bring a large pot of water to a boil; add fusilli.
- Cook pasta, stirring frequently. About a minute before it's done cooking, add the broccoli. When pasta is al dente, drain it and the broccoli in a colander.
- Meanwhile, heat the milk in a microwave (or small pot) until warm, about a minute or two. Set aside.
- Melt the butter in a large pan over medium heat, then add the garlic and cook until fragrant, about 30 seconds.
- Add the flour, paprika, and cayenne to the butter and cook, stirring constantly, for a couple minutes.
- Slowly add the milk, whisking to avoid lumps. Cook mixture until thickened (it should coat a spoon), then add the cheese and whisk until smooth. Remove from heat, then season generously with salt and pepper.
- Stir pasta and broccoli into cheese sauce. Transfer to baking dish.
- Combine panko, olive oil, and garlic in a small bowl. Season to taste with salt and pepper, then sprinkle over pasta.
- Bake until hot and lightly browned on top, about 20 to 25 minutes.
- Serve hot. Enjoy!
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