Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 9 ingredients for grocery delivery
Heat oven to 350 degrees. Oil a 2-quart baking dish.
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.
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.
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.
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.
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.