Something truly magical happens when veggies meet cheese. And we're not just talking about your kid's willingness to eat veggies. This broccoli mac and cheese bake is a testament to that magic. The creamy cheese sauce and pasta come together on the stove and finish in the oven for a cheesy, tender bake. The broccoli adds the perfect texture and taste. It goes without saying that it's a great way to incorporate some veggies, too.

Ingredients

Cooking spray (olive or avocado oil)
8 ounces (227 g) elbow macaroni
3 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups (360 ml) whole milk
½ cup (120 ml) heavy cream
2½ cups (285 g) shredded sharp cheddar, divided
½ tsp salt (optional)
⅛ tsp black pepper
2 cups (180 g) broccoli

Directions

  1. Preheat the oven to 350°F (180°C). Spray an 8-inch (20 cm) square baking pan with cooking spray.
  2. Bring a large pot of water to a boil, and cook the macaroni according to the package directions but for 1 minute less than al dente. Drain and set aside.
  3. Melt the butter in a large saucepan over medium heat. Stir in the flour, and continuously whisk until smooth and golden in color, about 1 minute.
  4. Slowly add the milk and heavy cream, and mix until smooth, about 3 minutes.
  5. Add 2 cups (228 g) of cheddar, and whisk until it fully melts and the sauce is smooth and thick, 3 to 5 minutes. Season with salt (if using) and pepper.
  6. Add the broccoli florets to a medium microwave-safe bowl with 1 tablespoon of water, cover with a plate, and microwave for 3 minutes. Drain the liquid, and use kitchen scissors to cut the broccoli into small pieces.
  7. Add the pasta and broccoli to the cheese sauce, and mix until fully incorporated. Pour the pasta mixture into the baking pan, and sprinkle the remaining ½ cup (57 g) of cheese on top.
  8. Bake for 25 to 30 minutes, until golden brown (see Tip 2). Serve.

Storage
Store in an airtight container or covered in the baking dish in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, thaw at room temperature for 20 to 25 minutes and then bake in a 300°F (150°C) oven for 30 to 35 minutes, until warmed through. You also can microwave portions for 2 to 3 minutes, until warmed through.

Tips

  1. Feel free to add some other steamed veggies like carrots into the mix!
  2. No time to bake? You can enjoy this pasta straight from the stovetop. Let it simmer for an additional 2 to 3 minutes before serving. It will be looser in texture but still fully cooked and delicious.

Excerpted from Feeding Tiny Bellies: Over 100 Baby-Led Weaning, Toddler, and Family Recipes by Lily Payen. Copyright © 2024 Lily Payen. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.