|Cheesy Broccoli Macaroni|
Rebekah’s Cheesy Broccoli Macaroni
1 - 16oz (.5 kilo)box of elbow (or small shell) macaroni.
2 - 8oz (.25 kilo) blocks of cheese sliced and set on a plate
– mix and match extreme flavors like Mozzarella and Extra Sharp Cheddar. Swiss and American. Münster and Emmentaler.
1 lb (.5 kilo) of broccoli (washed and stems peeled and cut into ¼ in pieces. Florets washed and picked apart)
1/3 of half a red onion diced
3 garlic bulbs diced
2 tablespoons (29.5 grams) of flour
3 tablespoons (44.4 grams) of butter diced
1 - 12oz (.3 kilo) can of evaporated milk
Set oven to 375°F (190.5°C). Lightly grease (or use a spray oil like PAM) the bottom of a 13x9x2 baking pan. (No access to a 13x9 pan? Use any 15 cup casserole pan.)
In a large pot boil heavily salted water. Add the elbows and broccoli. Boil 9 – 11 minutes or until aldente.
While the water is boiling, in a sauce pot, melt over medium heat the 3 tablespoons of butter, add onions and garlic and let that simmer for a minute or two. Whisk in the 2 tablespoons of flour to create a roué.
Remove the sauce pan off of the burner and slowly whisk in the evaporated milk. Place back onto the burner. Keeping at medium heat, whisk in slowly the half of the cheese. Don’t stop whisking. The cheese will eventually melt and the cheese sauce will thicken. At this point, set the heat on low.
The pasta and broccoli will be aldente by now. I personally recommend using a hand strainer to remove the pasta, because the florets would have broken apart and may fall through the holes of the colander. Drain and set into a large mixing bowl.
Pour cheese sauce over the macaroni/broccoli mix and using a scraper, mix everything together. Then pour into the baking pan. Top with the remaining cheese. Bake, uncovered, for 25 minutes. Serve hot. En Geute!
If evaporated milk is not available in your area, you can achieve the same results by using heavy whipping cream. 1:1 ratio.