Yield: 4
Ingredients:
Macaroni and Cheese Casserole
* 3 tbsp butter, unsalted (45ml)
* 4 tbsp all-purpose flour (60ml)
* 3 cups milk (750ml)
* 2 cups chopped and cooked broccoli and/ or cauliflower florets
(500ml)
*
Adult
* 1 1/2 cup penne (375ml)
* 1 1/2 cups shredded smoked applewood cheddar or gruyere or smoked
mozzarella (375ml)
* 1 tsp roasted garlic paste (5ml)
Children
* 1 cup elbow macaroni (250ml)
* 1 cup shredded old yellow cheddar (250ml)
*
Breadcrumb Topping
* 2 tbsp butter, melted (30ml)
* 1 1/2 cup Panko or fresh breadcrumbs (375ml)
* 1 tbsp chopped, parsley (adults) (15ml)
Roasted Garlic Paste
* 1 head, garlic
* 1 tbsp olive oil (15ml)
Directions:
Macaroni and Cheese Casserole
1. Preheat oven to 350F/180C.
2. Cook each pasta separately, in boiling salted water for 8 to 10
minutes, or until al dente. Drain and return to pots.
3. Melt butter in a saucepan until bubbling. Add flour and cook,
stirring, over medium heat for 1 minute. Gradually add milk to flour
mixture, whisking for about 5 minutes, or until thickened. Add vegetables.
4. Pour half of the sauce mixture into a bowl; add old yellow cheddar to
bowl and applewood cheddar and roasted garlic to pot. Stir until melted.
Add cheese sauces to pasta pots.
5. Divide mixtures into 8 oz. ramekins.
6. In a bowl, combine breadcrumbs, parsley, if using and butter. Top
each ramekin with breadcrumb mixture.
7. Bake in centre of preheated oven for 20 to 30 minutes, until bubbly
and breadcrumbs are golden.
Tip: Two casserole dishes can be used instead of individual ramekins.
Recipe can be used as a Quick Macaroni and Cheese ・ omit breadcrumbs
and serve from saucepans.
Roasted Garlic Paste
1. Preheat oven to 350F/180C.
2. Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap
in foil.
3. Bake in centre of oven, in a small baking dish for 45 minutes or
until soft. Cool.
4. Squeeze out garlic into bowl and mash with fork. Refrigerate.
