For everyone who needs a warm hug and quick & dirty comfort food! Mac and Cheese…..with vitamins! Yup, with quick and dirty I don’t mean to make you skip your veggies!
Eat all the mac and cheese you like, as long as you’ve put enough of these greens in! Broccoli is full of vitamins and minerals and is a classic example of superfood!
So why would you be making a mac and cheese without? It’s not really a lot of extra work to add in the broccoli and the mac and cheese will taste like magic!
Well and if you do feel like dropping down on the couch, watching ‘House of Cards’ with an ice cold beer, you can leave the greens out and it’s still tastes like magic, although a little less :P
Making this mac and cheese
Making it doesn’t take a lot of effort and you’ll be ready to put it in the oven in about 10 – 15 minutes!
You’ve got to start off with cooking ‘elbow’ macaroni by following the instructions on the packaging. It’s best to cook the macaroni ‘al dente’ because it will cook further in the oven later on. At the same time cut the broccoli in to smaller pieces and cook them for about 5 minutes in boiling water.
The next step will be making the cheese sauce, yay!
Start by heating butter in a large, heavy-bottomed sauce pan, add in the flour and stir until it becomes a paste (that’s called a roux). Now gently whisk in the milk, keep stirring and bring to a boil.
When your sauce starts to boil, throw in the grated cheese. Keep stirring until it has al melted. Now you can bring it to taste with salt and pepper (make sure to use enough salt, keep tasting it) and herbs to your liking!
To salt it up I used this Black Pepper – Garlic Salt I posted last week, it gives just that little bit extra flavor it needs!
Meanwhile pre-heat the oven to 350°F (175°C)
When the sauce is ready, keep it at a boil on low to medium heat. When the macaroni is ‘al dente’ drain it in a colander and add the pasta to your boiling cheese sauce. I love it when the mac and cheese starts coming together! Drain the broccoli as well and add them to the sauce, add the sliced mushrooms (you can fry them shortly if you want more flavour) and finally add in the ham cubes.
Now your sauce is ready! Pour it in an oven dish and bake it in the oven for about 45 minutes.
Before we get to the recipe I want you to know that I publish my recipes on www.Yummly.com. Yummly is a place where you can find, save and share a lot of recipes, even recipes you find on other websites. Just save them in your own recipe box using the Yum button. For example, if you go to my personal page overhere -> http://www.yummly.com/profile/NielsvanDijk/ you can see all the recipes I saved and you can save them yourself too if you sign up for an account as well.
When you created your account you can easily start collecting recipes. For example, if you would like to save this recipe, just use the orange Yum-button below the post to save it to your ‘recipe box’! Now you can easily go back to this recipe whenever you like!
Here’s the recipe
- 2 cups whole-wheat macaroni
- 1 pound (450gr) Broccoli
- 4 oz (110gr) Mushrooms, sliced
- 2 oz (50gr) Butter
- 3 tbs flour
- 2 cup (280mL) milk
- ½ pound (230gr) Cheese, grated
- ⅓ pound (150gr) Ham cubes
- Cook the macaroni follwing the instructions on the packaging to 'al dente'.
- Cut the broccoli in pieces and cook for about 5 minutes.
- Put a thick bottomed saucepan on medium heat.
- Add the butter, when the butter is completely melted, add the flour and stir until you get a roux (thick pasta)
- Gently stir in the milk and add some salt and pepper, bring to a boil
- Add the cheese to the sauce, let it melt while stirring and bring to a boil again.
- Pre-heat the oven to 350°F (175°C)
- When the pasta is ready, drain it and add to the sauce. Drain the broccoli and add to the sauce as well. Mix in the ham cubes and stir well. When the sauce is thick and gooey, pour it into an oven dish.
- Bake in the oven for about 45 minutes (keep an eye on it, when the crust is goldenbrown it's ready)