Broccoli Mac & Cheese Bake

• porções: 6
• tempo ativo: 30 min
• tempo total: 1 h 10 min

Ingredientes

• 500 g macaroni

• 2 heads broccoli, about 700–800 g total

• 60 g unsalted butter

• 60 g plain flour

• 800 ml whole milk

• 150 g Gruyère, grated

• 150 g mature cheddar, grated

• 75 g Parmesan, finely grated

• 15 g Dijon mustard

• 1 garlic clove, finely minced

• ½ tsp ground nutmeg

• Black pepper, to taste

• Salt, to taste

• 50 g panko breadcrumbs

• 25 g unsalted butter, melted

Instruções

1. Cut the broccoli into small florets. Peel the tender parts of the stems and finely chop them.

2. Bring a large pot of well-salted water to the boil. Cook the macaroni for 2 minutes less than the package instructions. Add the broccoli for the final 2–3 minutes. Drain well.

3. Melt 60 g butter in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds.

4. Stir in the flour and cook for 1–2 minutes, stirring continuously.

5. Gradually whisk in the milk. Bring to a gentle simmer and cook, stirring frequently, until smooth and slightly thickened.

6. Remove from the heat. Stir in the Dijon mustard, nutmeg and plenty of black pepper.

7. Add 100 g Gruyère, 100 g cheddar and 50 g Parmesan. Stir until completely melted and smooth. Taste and add salt if needed.

8. Fold the drained macaroni and broccoli through the cheese sauce. The mixture should look very saucy at this stage, especially if you're making it ahead.

9. Transfer everything to a large baking dish.

10. Mix the remaining 50 g Gruyère, 50 g cheddar and 25 g Parmesan with the panko and 25 g melted butter.

11. Sprinkle the topping evenly over the macaroni.

12. Bake at 190°C conventional / 170°C fan for 25–30 minutes, until bubbling around the edges and deeply golden on top.

Notas

To prepare this the day before, complete the recipe through step 9. Cover the baking dish and refrigerate. Keep the panko-cheese topping separately in an airtight container in the fridge.

The next day, take the macaroni out of the fridge about 30 minutes before baking. Add the topping and bake at 190°C conventional / 170°C fan for 35–40 minutes, until piping hot throughout and golden and crisp on top.

Nutrição

• Tamanho da Porção: 400 g
• Calorias: 710 kcal
• Gordura Total: 34 g
• Gordura Saturada: 20 g
• Gordura Insaturada: 12 g
• Gordura Trans: 0.5 g
• Colesterol: 95 mg
• Sódio: 650 mg
• Carboidrato Total: 73 g
• Fibra Dietética: 7 g
• Açúcares Totais: 11 g
• Proteína: 31 g