31
Jul
PINEY’S BROCCOLI & CAULIFLOWER MAC & CHEESE BAKE
PINEY’S BROCCOLI & CAULIFLOWER MAC & CHEESE BAKE
Ingredients
- 300 g macaroni or pasta shells
- 1 small broccoli cut into florets
- 1 small cauliflower cut into florets
- 50 g butter
- 2 tbsp plain flour
- 2½ cups milk
- 1 tsp Dijon mustard
- 1½ cups grated tasty cheese
- ½ cup grated mozzarella
- ¼ cup grated parmesan
- ½ tsp garlic powder
- Salt and cracked black pepper to taste
- ½ cup panko breadcrumbs
- 1 tbsp olive oil
- Fresh parsley chopped, to serve
Instructions
- Cook the pasta in salted boiling water for 2 minutes less than the packet directions. Drain and set aside.
- Meanwhile, steam or boil the broccoli and cauliflower for 3–4 minutes until just tender. Drain well.
- Preheat the oven to 190°C.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Simmer for 3–4 minutes until the sauce thickens.
- Stir in the Dijon mustard, garlic powder, tasty cheese, mozzarella and half of the parmesan. Season with salt and pepper.
- Combine the pasta, broccoli and cauliflower with the cheese sauce and mix well.
- Transfer to a greased baking dish.
- Mix the breadcrumbs with the olive oil and remaining parmesan, then sprinkle evenly over the top.
- Bake for 25–30 minutes or until golden, bubbling and crisp on top.
- Sprinkle with fresh parsley and serve.
Notes
This is a great way to get extra vegetables into a family favourite, with creamy cheese sauce making broccoli and cauliflower irresistible for kids.
For extra flavour, add cooked bacon, shredded roast chicken or a pinch of smoked paprika.
Serve with a fresh green salad or warm crusty bread for a complete meal.