I loved sneaking veggies (specifically greens) into my kids’ comfort foods when they were younger. Now that they are older, I still do it! Broccoli, edamame, peas, or spinach all work well with mac and cheese. Let me know how you amp up your comfort food!
Ingredients
16 oz pasta
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
2 cups cheddar cheese, shredded
salt and pepper to taste
1 tsp crushed red pepper (to taste)
¼ tsp black pepper
½ tsp ground turmeric
1 tbs fresh basil, chopped
3-4 cloves garlic, minced
1 cup broccoli florets
Instructions
1. Blanch the broccoli in salted water for 2 min. Drain and set aside. Boil the pasta for 1 min less than the instructions on the box. Once cooked, rinse in cold water
2. Place butter in a skillet and cook the flour on medium heat until it bubbles. Add garlic and cook for 1 more minute. Add basil and cook for 30 sec. The roux may turn green because of the basil but don’t worry about the color
3. Whisk in the cold milk and turn the heat to low heat. Add cheese and all other spices. Keep whisking so the sauce is smooth. Taste the sauce and adjust the spices to your taste. The sauce will thicken in less than 5 minutes
4. Add in the cooled pasta until combined and coat the pasta fully. Add the broccoli and mix it all together
5. Top with additional cheese or spices and enjoy immediately
Tags: Italian
