Savoury Saturday: Broccoli Macaroni and Cheese

Enjoy this simple to make recipe, gluten free variations included.

Ingredients

Serves 6
16 oz. whole wheat or brown rice penne
2 tbsp EVVO
2 cloves garlic, finely chopped
4 tablespoons wheat or rice flour
2 cups frozen organic broccoli
3/4 cup vegetable stock
2 cups low-fat milk or rice unsweetened almond milk
2 cups shredded low-fat yellow cheddar cheese
1/4 cup parmesan cheese
Pepper
Pre-Heat oven to 400°

Add pasta and 1 tsp salt to boiling water. Cook for 10 minutes and add the frozen broccoli. Cook for 2-4 minutes until the pasta is al dente. Then drain.

Preparing the cheese sauce: Sauté the garlic in olive oil, over medium heat. Slowly add the flour and whisk for 1 minute. While continuing to whisk, slowly add the milk and vegetable stock until a thick consistency. To test the thickness of the sauce, dip a spoon into the mixture and if the sauce easily coats the back of the spoon, then its time to add the 1 and 1/2 cups of the cheddar cheese and mix well.

Combining the remaining ingredients: Add the pasta and broccoli to the cheese sauce and mix. Transfer to a casserole dish or if its for a gathering, a disposable aluminum dish. Sprinkle the remaining cheddar cheese and the parmesan cheese on top.

Bake for 15 min. uncovered. If you prefer a crunchy top, bake for 10 min and turn the broiler on high for 3-4 min until the top is golden brown.

Bon Appétite!