By Stefano Faita
- Prep: 20 min - 25 min
- Cooking: 20 min
- 1 lb (450 g) macaroni
- 3 tbsp (45 mL) butter
- 1/2 onion finely chopped
- 1 clove garlic finely chopped
- Salt and pepper to taste
- 2 tbsp (30 mL) all-purpose flour
- 4 cups (1 L) Milk
- Pinch of nutmeg freshly grated
- 1 tsp (5 mL) dry mustard
- 3 1/2 cups (875 mL) shredded Canadian Cheddar cheese
- 1 head broccoli cut into florets and blanched
Preheat oven to 400 ºF. Bring a large pot of water to a boil. Sprinkle with some salt. Cook the pasta until al dente.
Add butter to saucepan over medium heat. When butter melts, add onion, garlic. Cook veggies until they begin to soften, about 3 to 5 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes.
Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil.
Reduce heat and simmer, whisking frequently, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper, nutmeg, mustard powder. Remove bechamel sauce from heat. Stir in 3 cups of Cheddar. Add broccoli and drained pasta to sauce. Stir to combine. Transfer to baking dish. Sprinkle with remaining 1/ 2 cup of Cheddar. Bake mac and cheese until bubbling and golden brown, about 20 minutes.
Top 5 Nutrients
|Calcium:||51 % / 561 mg|
|Vitamin C:||114 %|
|Vitamin B12:||50 %|