-
- Prep
- 15 min
-
- Total
- 45 min
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- Serving
- 4 - 6
Creamy Cheese and Broccoli Macaroni
Ingredients
- 125 mL (1/2 cup) breadcrumbs
- 30 mL (2 tbsp) olive oil
- 500 g Armstrong Lactose Free Triple Cheddar Shredded Cheese
- 45 mL (3 tbsp) butter
- 2 garlic cloves, minced
- 45 mL (3 tbsp) flour
- 600 mL (2.5 cups) lactose free milk
- 15 mL (1 tbsp) Dijon mustard
- 2.5 mL (1/2 tsp) pepper flakes (optional)
- 2 cups of small broccoli florets
- 300 g (3.5 cups) of pennette rigate
- Salt and ground pepper, to taste
Directions
- Preheat the oven to 200° C (425° F).
- In a small bowl, combine the breadcrumbs and oil. Add 1 cup of cheese. Set aside.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute, stirring with a wooden spoon. Incorporate the flour and continue cooking for another minute. Slowly add the milk and mustard and bring to a boil. Using a whisk, stir constantly for a few minutes, until the mixture thickens. Add the rest of the cheese. Season with salt and pepper.
- In a large pot, cook the pasta in boiling water according to the directions on the package. Add the broccoli florets 1 minute before the end of the cooking time. Drain.
- Combine the pasta and broccoli with the cheese sauce.
- Pour the preparation into a buttered casserole dish. Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 10 to 15 minutes, until the top is golden.
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