Roasted broccoli mac
It’s becoming more common that I want a home-cooked meal for dinner during the week, but I want it to be easy. And not entirely unhealthy. This can mean different things to different people, but on this particularly rainy Thursday evening, my goal was comfort with balance.
Enter, the BEST Mac & Cheese, but with some veggie flair.
Once I made this stovetop mac n’ cheese recipe, I never looked back. It’s fast and easy, but benefits in flavor from real ingredients. Don’t get me wrong, I love a box of mac just as much as the next gal who grew up in the 90s, but freshly shredded cheese that becomes a velvety sauce can’t be beat. And I much prefer this to baked as well because I’m a sauce b*tch.
Now let’s talk about broccoli. It pairs so well with mac n’ cheese that I’ve seen a lot of recipes out there combining the two. However, this usually involves boiling the broccoli and leaning into the flavor too much. Let’s be real, roasting is where the flavor is at.
Roasted broccoli mac
Serves 3-4
3 TBS butter
1.5 cups heavy cream
8 oz freshly shredded sharp cheddar cheese
1.5 TSP cornstarch
8 oz / 227 grams dried elbow macaroni
2 crowns of broccoli, trimmed into florets
Olive oil
Kosher Salt & Black Pepper
Make it
Preheat your oven to 425 degrees Fahrenheit. While this is heating up, prepare your broccoli florets by tossing with olive, salt and pepper to taste.
Roast for 15 minutes and remove from the over. Once the broccoli is cooled, chop up into smaller pieces.
Make Foods of Jane’s 10 Min Mac n’ Cheese according to the recipe. Double the cheese and cornstarch, season the sauce to taste with salt and pepper.
Toss the chopped, roasted broccoli with the mac and eat immediately. Steaming and gooey is obviously best here.
