Recipes
Broccoli Macaroni N’ Cheese
04
Jun
Jun
Broccoli Macaroni N’ Cheese
Ingredients
- 1 head broccoli medium-sized, blanched
- 2 pieces medium-sized white onion finely chopped
- 2 pieces medium-sized bell pepper
- 1 cup chopped bacon
- ¼ cup butter
- ¼ cup MAYA All-Purpose Flour
- 2 cups fresh milk
- 1 cups cream
- 2 cups grated cheddar cheese
- 2 cups grated mozzarella cheese
- 1 cup grated parmesan cheese
- 1 teaspoon cayenne pepper
- 500 grams elbow macaroni cooked
Topper:
- 1 cup Japanese crumbs
- 2 tablespoons chopped parsley
- ¼ tablespoons melted butter
Instructions
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Preheat oven to 375°F/191°C.
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In a medium sauce pot, boil water and salt. Once boiling, blanch broccoli for 2 to 3 minute, then transfer blanched broccoli into a water bath. Strained and set aside.
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In a pan, cook bacon until lightly brown, from the same pan, add in butter and sauté onion and bell pepper. Season to taste.
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Stir from time to time then add cream and ¾ part of the blanched broccoli. Stir and simmer for 3 minutes then add in macaroni pasta.
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Remove from heat and transfer to 9 x 9 x 3 glass baking dish.
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Arrange the rest of the broccoli and crumb mixture topper on top of the mac and cheese.
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Bake for 10 to 15 minutes or until the crumbed toppers turns into brown.
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Remove the mac and cheese from the oven. You can serve it right away or you can just let it cool for 3 to 5 minutes.
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Prepare Crumb Topper: Simply combine all ingredients until well mixed. Sprinkle over macaroni n’ cheese and bake until top is crisp and nicely browned. Best served with garlic toast.
Recipe Notes
Yield: 8-10 servings