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Crispy Broccoli Mac & Cheese — Vegetarian

Crispy Broccoli Mac & Cheese

Crackling golden panko, molten cheese pulling at the spoon, and bright green broccoli breaking through the top.

  • Prep10 min
  • Cook30 min
  • Total40 min
  • Serves4
VegetarianFamilyComfort FoodBakePastaComfortItalian

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

  1. Heat the oven grill to high.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

746kcal
33gprotein
3.7gfibre
77.6gcarbs
34gfat

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