One of my favorite things to do is add broccoli to any dish…
For all my fellow broccoli lovers out there, this one is for you.
- 2 heads of broccoli, cut into florets (little trees)
- 2 teaspoons olive oil
- ½ teaspoon salt + pepper each
- 2 clove garlic, smashed
- 1 box whole wheat pasta (or regular, doesn’t matter)
- 3 tablespoons unsalted butter
- 2 teaspoons black pepper
- 2 ½ tablespoons flour
- 3 cups whole milk (2% and skim are fine), room temperature
- Pinch of nutmeg and paprika
- Salt to taste
- 1 ½ cup shredded cheddar cheese (or any sharp tasting cheese)
- Panko bread crumbs
- Preheat your oven to 400°F
- Place broccoli florets on a baking sheet. Coat with olive oil, crushed garlic cloves, salt, and pepper. Bake for 15 minutes or until you can cut through stems gently with a knife. Set aside.
- In the meantime, bring a pot of water to boil. Add generous amounts of salt and add past. Cook pasta according to the box directions.
- While the pasta cooks, heat a pan to medium-low heat and melt 3 tbs of butter with 2 tsp of black pepper. Do not let brown, stir frequently. If browned, the pan is too hot.
- Add the flour to the pan and whisk. Cook for 3 to 5 minutes and continually stir to prevent burning.
- Gradually whisk in the 3 cups of milk. I usually add at most one cup at a time. Allow to simmer for 4-5 minutes after you’ve finished adding the milk.
- Add the paprika and nutmeg. Stir and wait until the mixture has thickened slightly to remove from heat.
- Remove the pan from the stove top to add the cheese. You can save a little to top the mac and cheese, but I usually don’t because it can burn. Stir in both the pasta and broccoli.
- Place the pasta and broccoli mixture into a medium sized baking pan. Top with melted butter and breadcrumbs for an extra crunch. Bake for 20-25 minutes.