Recipe

Baked Macaroni And Cheddar Recipe

	Lilaviator / All my dishes 1 year, 7 months ago Low Carb version of macaroni and cheese - with a serving of veggies Prep:10m Cook:35m Servings:4	Lilaviator
	cheese broccoli pasta creamy

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Ingredients

1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes

1 pound whole wheat elbow pasta

2 1/2 tablespoons butter

1/2 cup finely chopped shallots (about 3)

2 tablespoons flour

3 1/2 cups low-fat milk

3 tablespoons cornstarch

12 ounces cheddar cheese, cut into small cutes

6 tablespoons grated parmesan cheese

Salt and pepper

1 clove garlic, smashed

3 tablespoons bread cumbs

Directions

Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

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