- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Tuesday, 11 June 2019
Macaroni Cheese with Broccoli
Vegie Packed Mac and Cheese from Woolworths) that we had intended to make instructed to cook and puree cauliflower and zucchini, and then add lots of cheese and beans. Totally different to the recipe I had in my head. I went with my head, not the card.
mac and cheese recipe from my blog that I had loved. I made a thick roux (see above left photo) and slowly added lots of milk. The middle photo above is the roux after adding 1 cup of milk. It has a few lumps but is pretty creamy without any big clumps. The above photo on the right shows the roux after it has got a lot thinner, brought to the boil to thicken slightly and then is thickened more with lots of cheese as well as the green addition of broccoli and herbs.
ANZAC biscuits. I had promised to get spinach but got to the supermarket without keys to lock my bike so I rushed about and it was so late there was no bags of fresh baby spinach that we like. I returned without it and Sylvia was disappointed. She reminded me I should have checked for frozen spinach. She would have much preferred spinach to broccoli so I will try that next time. (Of course I might have missed my one moment that she was demanding spinach!)
It was nice to make a mac and cheese a bit fancier than the ones I make more regularly. It is a meal that is loved by all the in household. This one was fun with the gruyere and crisps, as well a a little healthier with some greens. However I was so intent on getting it right that I served for dinner at 7.30 the first night (which is very late for us) and then for lunch the day after at 4pm (a very late lunch). I suspect next time we might be back to our plain old mac and cheese but it is nice to make something a bit different.
Eat Your Greens, a blog event hosted by the VegHog and Allotment to Kitchen.
More Macaroni Cheese recipes online:
Buffalo cauliflower mac and cheese - VNutrition
Macaroni cheese fritters - Easy Cheesy Vegetarian
Macaroni cheese pies - Green Gourmet Giraffe
Macaroni cheese with sauerkraut, cauliflower and blue cheese (v) - Green Gourmet Giraffe
Mac'n'cheese lasagne - the VegHog
Mediterranean macaroni cheese Bake - Allotment to Kitchen
Miso mac and cheese with sizzling sesame eggplant (v) - Food to Glow
Nachos mac n cheese - Not Quite Nigella
Trailwalker macaroni cheese (v) - Where's the Beef
Welsh rarebit mac and cheese - All Parenting
300g dried pasta
5 tbsp wholemeal flour
2 1/2 cups milk
2 tsp seeded mustard
1-3 tsp apple cider vinegar
1/2 tsp smoked paprika
1/4 tsp turmeric (for added colour)
250g good cheddar cheese, grated
100g gruyere cheese, grated
1 tbsp parmesan cheese, grated
1 head of broccoli
1/2 cup chopped fresh herbs (I used basil, parsley, thyme and chives)
1-2 tbsp breadcrumbs
2-3 tbsp parmesan cheese, grated
potato crisps (optional)
Slice broccoli very thin and steam or microwave until soft.
Cook pasta according to instructions. Once you have it on, start the cheese sauce:
Melt butter in a medium saucepan over low heat. Mix in flour and stir over low heat for 1-2 minutes. Add milk gradually, mixing as you add it to make sure there are no lumps (though it will see lumpy at first. Bring to the boil so that the roux thickens slightly. It does not need to be really thick because the cheese will help it thicken. Add mustard, paprika, turmeric, gruyere and tasty cheeses. Stir in cooked pasta.
Tip mixture into a 13 x 9 inch ovenproof dish. Sprinkle with parmesan and breadcrumbs. If you desire crisps, crush a few and sprinkle over the topping. Bake at 220 C for about 20-30 minutes or until topping is crisp and golden brown. Can be reheated but wont be quite as crisp on top or creamy inside as when straight out of the oven.
On the stereo:
Bande Apart: Nouvelle Vague