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PINEY’S BROCCOLI & CAULIFLOWER MAC & CHEESE BAKE

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Entree, Main Dish, Side
Cuisine Modern Australian
Servings 6

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.