Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Mahali cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain in a colander and set aside.
3. In the same pot, blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.
5. Gradually whisk in the milk and continue to whisk until the mixture thickens and comes to a boil.
6. Add the garlic powder, onion powder, salt, and black pepper. Stir until well combined.
7. Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded Mahali cheese until melted and smooth.
8. In the baking dish, combine the cooked macaroni, blanched broccoli, and cheese sauce. Mix well.
9. Top with the remaining 1/2 cup of shredded Mahali cheese and breadcrumbs.
10. Bake for 25-30 minutes until the top is golden brown and the casserole is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 550
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 550mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 7g
- Protein: 22g
Substitutions for ingredients:
- Mahali cheese can be substituted with any other type of shredded cheese, such as cheddar or mozzarella.
- Broccoli can be substituted with any other type of vegetable, such as cauliflower or asparagus.
- Whole milk can be substituted with any other type of milk, such as skim or almond milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked chicken or ham for a protein boost.
- Use gluten-free macaroni for a gluten-free version of the casserole.
- Add diced onions or bell peppers for extra flavor.
Tips and tricks:
- Be sure to salt the boiling water when cooking the macaroni to add flavor.
- Blanch the broccoli for only 2-3 minutes to prevent it from becoming mushy.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the casserole is too dry, add more cheese sauce or milk before baking.
Food safety advice:
- Be sure to cook the macaroni and broccoli to the recommended times to ensure they are fully cooked and safe to eat.
- Store any leftover casserole in the refrigerator and consume within 3 days.
Food history:
- Casseroles have been a popular dish in American cuisine since the 1950s. They are often made with a combination of pasta, meat, vegetables, and cheese.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the casserole hot and bubbly straight out of the oven.
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