Macaroni & Cheese Broccoli Bake
Ingredients
- 2 cups macaroni (one box) ⓘ
- 1 (10 ounce) package frozen chopped broccoli ⓘ
- CHEESE SAUCE ⓘ
- 1 1/2 cups 1% low-fat milk ⓘ
- 4 tablespoons sour cream (or plain yogurt)
- 4 tablespoons flour ⓘ
- 1 tablespoon 1% low-fat milk (yes, you need an extra tablespoon in addition to the 1.5 cups) ⓘ
- 1/2 teaspoon Season-All salt ⓘ
- 1 teaspoon mustard powder ⓘ
- 3 dashes garlic powder ⓘ
- 3 dashes turmeric ⓘ
- 3/4 cup extra-sharp cheddar cheese, shredded ⓘ
- TOPPING ⓘ
- 1 1/4 cups extra-sharp cheddar cheese, shredded ⓘ
- 3 tablespoons unsalted butter ⓘ
Instructions
- Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
- If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
- When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
- Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F.
- While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
- Add this paste to the boiled milk, and stir thoroughly.
- When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
- Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
- For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
- Bake for 30 minutes.
Nutrition & Diet Analysis (per serving)
1132
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).