I was not always a Mac and Cheese aficionado. In fact, when the kids were small, I made my share of Kraft or Velveeta boxed macaroni dishes. At some point, as I became more interested in cooking, I graduated to my quickie version of macaroni and cheese, but it never felt quite right. I would take shredded cheddar and mozzarella cheeses and cooked pasta and microwave them together. The cheeses got melty but never creamy and the kids liked it, but I felt like it fell far short of the mark.
Then, a few months ago, I began experimenting with my own version of this classic dish. I've made it many times this summer and each time it is admittedly a bit different. For the purposes of this post, I've actually measured out the ingredients and attempted to create a prototype dish that could be easily replicated. As I walk you through the steps, I will let you know where substitutions are possible and as always, feel free to make this recipe your own!
Ingredients:
5 cups raw broccoli florets (This is my attempt at making this VERY indulgent dish a bit healthier. I acknowledge that it is a bit like adding fresh raspberries to a brownie sundae--so feel free to omit if you prefer your comfort food sans veggies.)
2 tbsps olive oil
7 tbsp unsalted butter
1 14.5 oz. box whole wheat pasta (Yes..I'm sneaking in one other healthy element by using whole wheat pasta. I don't think it changes the flavor and it ups the fiber significantly).
4 -5 thick slices of rustic Italian bread (or about 4-5 cups of Panko bread crumbs)
5 oz. Gorgonzola cheese--crumbled (Omit if you're cooking for small kids who won't appreciate the added bite the Gorgonzola brings to this dish).
1/2 cup flour
4 oz. shredded Parmesan cheese
2 cups shredded Mozzarella cheese
4 cups shredded Sharp Cheddar cheese
3 cups whole or 2% milk
1/4 cup Half & Half (optional)
Salt and Pepper
4-5 cloves garlic--grated
STEPS:
1. First start boiling a large pot of water and preheat oven to 350-
2. Cut bread into chunks and put into food processor to make homemade breadcrumbs.
3. In a large skillet melt 3 tablespoons of the butter with 2 tablespoons of olive oil. Add salt and pepper to taste. Add crushed/grated garlic. When this is well-mixed, add breadcrumbs and saute until slightly browned (they will brown more deeply in the oven later).
5. When the pasta is almost done (al dente) add the broccoli to the same water and they will cook together.
7. Next, you are basically creating a Béchamel sauce by slowly whisking the milk into the flour/butter mixture. Béchamel is the classic white sauce--sort of the blank canvas for lots of other sauces like the cheese sauce we are making for our Mac n Cheese. Start out with one cup of the milk and as it begins to blend with your roux, you can add the rest of the milk in 1/2 cup increments.
8. Make sure your pasta doesn't overcook! When the broccoli is vibrant green and softening and the pasta is chewy (not hard) drain out the excess liquid.
9. Add the cheeses one at a time and stir constantly to fully incorporate each.
--2 oz. Parmesean
--5 oz. Gorgonzola
--2 cups Mozzarella
--4 cups Sharp Cheddar
10. YOU'RE ALMOST THERE!!! Now add the pasta/broccoli mixture to the cheese sauce. Use butter-flavored cooking spray to coat a 9x13 Pyrex pan and fill with mixture. Finally, mix remaining 2 oz. Parmesan cheese into sautéed breadcrumbs and then spread breadcrumbs over the cheesy pasta.
11. Bake in 350 oven for about 25-30 minutes until breadcrumb topping is toasty brown and cheese mixture is bubbly.
12. Serve with a light salad or vegetable soup for a delicious weeknight meal or serve as a wonderful accompaniment to a larger meal.
HAPPY EATING!!!
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