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Cheesy mac with roasted broccoli
Cheesy mac with roasted broccoli
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a patriotic twist on classic mac and cheese with a nod to American diners.
Ingredients:
  • 700g broccoli, cut into small florets
  • 2 cloves garlic, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 400g macaroni
  • 60g butter
  • 1 leek, white part only, finely chopped
  • 50g (1/3 cup) plain flour
  • 800ml milk
  • 11.80 gm Dijon mustard
  • 300g cheese, grated
  • 70g water crackers or other plain savoury crackers, roughly crushed
Instructions:
  • Preheat your oven to 220C. Mix broccoli, garlic, and oil in a roasting pan. Sprinkle with salt and pepper. Roast for 15 minutes until the broccoli is lightly charred and nearly tender.
  • While the water comes to a boil, prepare the pasta by cooking it for 2 minutes less than the packet's recommended cooking time. The pasta should be slightly firmer than al dente. Drain the pasta and transfer it to a large bowl.
  • In a saucepan over medium heat, melt butter. Add leek and cook for 5 minutes until softened. Stir in flour until grainy. Take the pan off the heat, gradually stir in milk until smooth. Return to heat and stir for 5 minutes until it thickens. Remove from heat, stir in mustard and 250g cheese, then season to taste.
  • Mix cheese and broccoli with pasta until well coated. Transfer to a 1.5L ovenproof dish or divide among 6 x 375ml (1 1/2-cup) ovenproof dishes. Sprinkle with cracker crumbs and remaining 50g cheese. Bake for 20 minutes (large dish) or 15 minutes (individual dishes) until golden and heated through. Serve right away.

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