The weather is getting cooler and the days are getting shorter….autumn seems just around the corner. And while I do love my autumn nights, this summer has been nothing short of lovely and I’d love it to continue just a bit longer. Leisurely picnics, tennis games that stretch long into the evening and bike riding in skirts and bare legs are things I’m not ready to give up yet. But fall is a time that brings me closer to home and that means comfort foods eaten on the couch while watching black and white movies. Yes, autumn does have it’s pull. And this is where the homey, rich and borderline sinful mac n’ cheese takes it’s rightful place alongside of me on the sofa.
macaroni and cheese with broccoli
3 T butter
3 T whole wheat flour (hey, it was all I had & I never noticed any difference)
1/2 t red pepper flakes
2 3/4 c skim milk + an additional 3/4 c
4 c sharp cheddar, grated
2 t dijon mustard
salt & pepper to taste
1 500g pkg of macaroni or any short pasta
1 head of broccoli, cut into florets & stalks trimmed and choppedtopping:
1 T butter, melted
1 c panko bread crumbs1. Prepare pasta according to package directions. While pasta is cooking, prepare the topping by adding the panko crumbs into the melted butter. Stir well and set aside.
2. In a medium sized saucepan, melt butter and whisk in the flour and red pepper flakes. Cook for 3 minutes and then slowly add in the 2 3/4 c of milk. Whisk constantly while bringing to a boil. When it’s thickened, add in the cheese, mustard, salt and pepper. Add remaining milk, stir well and remove from heat.
3. Just before the pasta finishes cooking, add the broccoli to the boiling pasta and cook until the pasta is finished and the broccoli is bright green, about 4 minutes or so. Drain well and put the broccoli and pasta into a large baking dish. Pour the cheese sauce over the pasta and mix well, making sure the sauce covers all the pasta. Sprinkle topping over the pasta and bake until golden and bubbly, about 30 minutes.
Print This Recipe
I must try this out!
Panko crumbs is a great alternative to regular bread crumbs. I think I’ll use spelt pasta, so I can eat more and not feel as sluggish after the mega carb overload 🙂
We folks here in T.O. are still feeling the heat, although it has cooled down considerably these past few days. However, I did something daring today…I turned on my oven and baked TWO banana bread loaves. The first one is gone…I can’t wait for “breakfast”!
I’ve been feeling the autumnal pull as well. Crisp mornings, evenings curled on teh couch listening to the rain fall….I love summer, but there is something so comfortable about fall.
Oh, that looks yummy. I’m waiting impatiently for an autumn that may never come here in Austin… 🙂
it’s great to be able to turn on the oven again, isn’t it, joanne! although i’m sure we’ll soon miss all the hot weather!
linda, i know exactly how you feel!
summers must be soooooo long for you in austin, crystal! i’m not sure if i’m envious or not 😉
mimi, true, our bodies are funny like that. it’s starting to get cool in the morning so i’ve been craving oatmeal lately…but i’m holding out! vive le summer!
It always amazes me how our stomachs know when to start craving warmer food. This sounds wonderful!
This is a wonderful time of year — autumn slowly creeping in while summer hangs on. The best of both worlds, at least in Wisconsin.
Mmmm, that looks really good. I have brocolli on hand too. The best part? My boyfriend won’t eat my leftovers because he hates brocolli! All mine!
rebecca, enjoy the broccoli all to yourself!
Mmmmmm! This sounds delicious. I am definitely making this some day.
Had this last night. YUM good. I added grilled chicken for my friend and he was pleased as well. He insisted on leftovers for lunch. This was plenty for 4.
This looks great! Do you think it would freeze well?
Caitlin, I’ve never frozen mac & cheese before but after some googling, it totally does! Good luck!