 Photos by Noel Barnhurst On the menus of even the trendiest restaurants, Macaroni and Cheese isn’t just for kids anymore. Today’s recipe, “Macaroni and Cheese Broccolissimo” couldn’t demonstrate that more. Combining the abundance of winter broccoli with the warmth and comfort of macaroni and cheese this twist on the classic is the perfect adult indulgence. Macaroni and Cheese “Broccolissimo”From “Macaroni and Cheese” by Marlena Spieler, Chronicle Books Serves 4 This dish is as much about the broccoli as it is about the macaroni. They are held together with lots of creamy béchamel, and baked into a melty pungent, delectable mess. Though I like it with Sprinz, a dry Jack, pecorino, or aged Asiago would be good here. Or use a combination of two cheeses, one mild, such as Jack, and one strong, such as pecorino. For a refreshing and simple salad, serve slices of ripe tomatoes topped with leaves of Asian or anise basil. Either will push the edge of tomato and basil that little intriguing bit further. - 1 to 2 heads broccoli, stems cut into bite-sized pieces, tops cut into small, bite-sized florets
- 8 ounces small shell pasta
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups hot, but not boiling, milk (low-fat is fine)
- Salt to taste
- Dash of cayenne pepper
- A grating of nutmeg
- 10 ounces Sprinz or Asiago, shredded (or combination of 8 ounces Appenzeller, Jack, or a similar tasty firm cheese, shredded, plus 2 ounces pecorino, aged Asiago, or Parmesan, grated)
Blanch the broccoli in a small amount of rapidly boiling salted water or steam them. Drain and set aside. Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, then drain and set aside. Make the béchamel sauce: In a heavy nonstick saucepan, melt the butter over medium-low heat, then sprinkle in the flour. Cook for a minute or so to get rid of the raw taste of the flour. Remove from the heat and add the milk all at once, stirring well with a wooden spoon. Return to the stove and cook, stirring, over medium-high heat until the sauce thickens. If there are any lumps, whisk them away with a wire whisk. Season with salt and cayenne, and a grating of nutmeg. Set aside a few tablespoons of the cheese for the top of the casserole, and stir the rest into the sauce. Spoon a few tablespoons of the sauce on the bottom of a large shallow baking dish, then in layers, add the pasta, broccoli, and the remaining sauce. Sprinkle the reserved cheese over the top. Bake until the top is bubbling and hot, and the cheese melty and browning in spots, about 20 minutes. Serve immediately. About “Macaroni and Cheese” Building upon her yummy Grilled Cheese cookbook, Marlena Spieler helps push along the growing Cheese revolution with Macaroni & Cheese. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese—it'll always please.
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Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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