Crispy Broccoli Mac & Cheese
Crackling golden panko, molten cheese pulling at the spoon, and bright green broccoli breaking through the top.
Ingredients
- 2 tbsp plain flour
- 40 g panko breadcrumbs
- 1 head broccoli, cut into small florets
- salt and black pepper to taste
- 2 garlic cloves, crushed
- 700 ml milk
- 30 g butter
- 1 tsp Dijon mustard
- 300 g macaroni
- 200 g mature cheddar, grated
- 40 g parmesan, grated
- 1 lemon, zest and juice
Method
- Heat the oven grill to high.
- Set a large pan of water over a high heat; add enough salt for the water to taste balanced. Season the pasta itself. Add the macaroni and cook for 2 minutes less than the packet says; it'll finish in the sauce. Drain and set aside.
- Melt half the butter in a large ovenproof sauté pan over a medium-high heat. Add the broccoli in a single layer; don't crowd the pan or it'll steam instead of catch; and cook for 5 to 6 minutes, stirring now and then, until bright green with proper golden patches at the edges. Season with salt and pepper and scoop out onto a plate.
- Drop the remaining butter into the pan, then stir in the garlic. Cook just until fragrant, 30 seconds, no more. Add the flour and cook for a minute to a sandy paste that smells biscuity and nutty.
- Gradually pour in the milk, whisking hard as you go, until completely smooth; patience here means no lumps later. Whisk in the Dijon, then season well. The sauce should be the colour of rich custard and coat the back of a spoon.
- Tip in the par-cooked macaroni and simmer gently for 3 to 4 minutes, stirring often, until the pasta is tender and the sauce has thickened around it. Pull off the heat.
- Stir through most of the cheddar and half the parmesan off the heat; direct heat splits the cheese and you lose the gloss. Fold the broccoli back in. Taste.
- Scatter the remaining cheddar, parmesan and the panko breadcrumbs over the top in an even layer. Slide under the hot grill for 4 to 6 minutes until the top is bubbling and crisp at the edges, with deep golden patches on the breadcrumbs. Watch it; grills turn from amber to charcoal in seconds. Rest for 3 minutes; the sauce needs that moment to settle.
Per serving
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.