4 Cheese Broccoli Baked Mac (Edit recipe)

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I love pretty much any variation of macaroni and cheese. I've been really loving the egg based macaroni pies, but decided on a roux style this time. Loaded with broccoli, 4 different cheeses, and baked to gorgeously golden. The perfect side dish!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 25 minutes

INGREDIENTS

20

Serves: 4

Ingredients

1 head Broccoli, cut into medium sized florets
400 grams Elbow Macaroni Pasta
3 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
3 Tbsp All Purpose Flour
2 cup Milk, 2%, room temp
2 cup Heavy Whipping Cream, room temp
1.5 tsp Dry Mustard Powder
0.5 tsp Cayenne Pepper
1 whole Nutmeg, Ground, a few good dashes
1 tsp Garlic Plus Seasoning - Club House
0.5 tsp Himalayan Pink Salt, + recipe, more to taste
0.5 tsp All Purpose Seasoning - Vegeta
1.5 cups Cheddar Cheese, jalapeno cheddar, shredded
2 cups Aged Cheddar Cheese, vintage aged white, shredded
1.5 cups Cheddar Cheese, marble cheddar, shredded
0.333 cup Grana Padano Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously slated water to a boil and leave covered.
Begin heating your butter, EVOO, and pepper flakes in a deep non-stick set to about medium. Once heated, add your garlic, onion, and a good hit of both salt & cracked pepper. Stir and cook about 6 - 7 minutes until your onions have softened up. Sprinkle in the flour and stir until everything is creamy and combined. Stir as your roux bubbles away for a couple minutes before pouring in the cream & milk. Whisk the sauce to break up any floury clumps as the sauce comes to a light boil. Once it starts bubbling away, reduce to a simmer and whisk in the salt, vegeta, garlic plus, cayenne, mustard, and nutmeg. Stir fairly often as it simmers for 8 ish minutes. Make sure to safely scrape the bottom of your skillet as it cook to make sure there's no sticking. Your sauce may cook a couple extra minutes waiting for your noodles to be done.
Add your broccoli to the boiling water and let those cook about 5 minutes. Strain them out and add your mac noodles. Cook your noodles until ALMOST perfectly al dente. About a minute less. Strain your noodles reserving about a half cup of the salty pasta water.
Preheat your oven to 350 F
Mix together all of your cheeses and add a third of that mixture to the sauce. Stir until combined before stirring in the broccoli, macaroni, and pasta water until everything is creamy and combined. Taste for salt and adjust if needed.
Spray the inside of a 9 x 12" baking dish with cooking spray. Transfer half your mac to the dish and spread to an even layer. Sprinkle another 1/3 of the cheese over your mac before pouring the remaining mac over top for another layer. Finish with the remaining 1/3 of your cheese blend and sprinkle the mac with pepper flakes.
Bake 40 - 45 minutes until bubbly and lightly golden. Then, switch to BROIL HIGH and finish under the broiler until nice and golden. Remove and set onto a wire cooling rack for 5+ minutes before scooping and serving.
Leftover mac can be stored in an airtight container for up to 4 days! ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2170
Fat:	141 g
Carbohydrates:	90 g
Protein:	108 g
Cholesterol:	408 g
Sodium:	2615 mg
Fiber:	6 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.