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whole grain macaroni and cheese

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cooking.nytimes.com
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Total: 1 hours

Servings: 6

Cost: $4.98 /serving

Ingredients

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Instructions

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Step 1

Heat oven to 350 degrees. Oil a 2-quart baking dish.

Step 2

Bring a large pot of water to a boil and salt generously. Add macaroni and cook al dente, a minute short of however long you typically cook pasta if you were serving it right away. Use a skimmer or strainer to lift macaroni from cooking water and transfer it to a large bowl. Toss with 2 teaspoons olive oil and set aside.

Step 3

Add broccoli to boiling water and boil 3 minutes. Transfer to a bowl of cold water, drain, and then drain again on paper towels or a kitchen towel.

Step 4

To make béchamel, heat remaining 2 tablespoons oil over medium heat in a medium-size heavy saucepan. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in milk all at once and bring to a simmer, whisking constantly until mixture begins to thicken. Turn heat to very low and simmer, whisking often and scraping the bottom and edges of the pan with a rubber spatula, for 15 minutes, until sauce has thickened and lost its raw flour taste. Season with salt, pepper and a pinch of nutmeg. Remove from heat.

Step 5

Strain béchamel while hot into the bowl with the pasta. Add cheeses and broccoli and stir together until pasta is nicely coated with sauce. Scrape into prepared baking dish.

Step 6

Bake 30 to 40 minutes, until bubbly and the top is lightly browned. Remove from oven and allow to sit for 5 to 10 minutes before serving.

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