Broccoli and Cauliflower Macaroni Cheese Recipe
Indulge in the ultimate comfort food: broccoli and cauliflower macaroni cheese. This creamy, cheesy bowl of goodness is not only irresistibly delicious but also packed with nourishing veggies.
Servings 4
Calories 825kcal
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Ingredients
- 250 g Macaroni
- 1 Head of Broccoli broken into florets
- 1 Head of Cauliflower broken into florets
- 50 g Butter
- 50 g Plain Flour
- 750 ml Milk
- 150 g Extra Mature Cheddar grated
- 100 g Gruyere grated
- 1 teaspoon Dijon Mustard
- ½ teaspoon Cider Vinegar
- 3 tablespoon Parmesan grated
- Salt and Pepper
Instructions
- Preheat the oven to to 200°C (180° fan/ Gas 6/ 400°F).
- Bring a large pan of salted water to the boil and cook the macaroni, cauliflower and broccoli florets for 8 minutes or until the pasta is al dente. Reserve a cup of pasta cooking water, drain, and set aside.250 g Macaroni, 1 Head of Broccoli, 1 Head of Cauliflower
- Melt the butter over a low heat on the hob and stir in the plain flour until a paste (roux) forms. Cook for 1-2 minutes.50 g Butter, 50 g Plain Flour
- Turn up the heat and add the milk, whisking continuously to prevent lumps from forming. When the sauce is bubbling and thickened, take off the heat.750 ml Milk
- Add the grated cheddar, gruyere, Dijon mustard, and apple cider vinegar and mix until the cheese has melted.150 g Extra Mature Cheddar, 100 g Gruyere, 1 teaspoon Dijon Mustard, ½ teaspoon Cider Vinegar
- Stir in the cooked macaroni, cauliflower and broccoli. Add enough of the reserved pasta cooking water to thin the sauce to your liking
- Pour into a large baking dish, sprinkle with the grated Parmesan, season, and bake in the oven for 15-20 minutes until golden and bubbling.3 tablespoon Parmesan, Salt and Pepper
Notes
Top Tips:
- If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2-3 tablespoons to get mine just right.
- Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
- Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
- Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
Nutritional Information (Approximate)
Calories: 825kcal | Carbohydrates: 87g | Protein: 43g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 670mg | Potassium: 1417mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1910IU | Vitamin C: 205mg | Calcium: 935mg | Iron: 4mg
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