Recipe of the Month: Broccoli Mac and Cheese Gratin

This is SOOO yummy and comforting, even the kids loved it.

Broccoli Mac and Cheese Gratin

4 cups uncooked medium seashell pasta (about 12 ounces)

6 cups broccoli florets (about 1 pound)

1 tablespoon olive oil, divided

2 garlic cloves, minced

1/3 cup finely chopped onion

3 3/4 cups 1% low-fat milk, divided

1/3 cup all-purpose flour

1 cup grated fontina cheese

1/2 cup freshly grated Parmesan cheese

1 1/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne

Dash of ground nutmeg

Cooking spray

2 (1-ounce) slices French or sourdough bread

Preheat oven to 400°.

Cook pasta in boiling water 8 minutes; add broccoli. Cook 3 minutes or until pasta is done. Drain.

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add garlic to pan; cook 45 seconds. Transfer garlic mixture to a small bowl; set aside.

Add remaining 1-teaspoon oil to pan; stir in onion. Cook 1 minute, stirring frequently. Remove from heat; stir in 3 cups milk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the remaining 3/4 cup milk and flour in a small bowl, stirring with a whisk. Add flour mixture to onion mixture. Return pan to medium-high heat, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; stir in the cheeses, salt, black pepper, red pepper, and nutmeg. Add pasta mixture to milk mixture, tossing gently to coat. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine garlic mixture and bread in a food processor; pulse 15 times or until fine crumbs measure 1 cup. Sprinkle breadcrumb mixture over pasta mixture. Bake at 400° for 18 minutes or until the top is brown.

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