Broccoli-Basil Mac and Cheese
Ingredients
The pasta and sauce
-
3
cups
dried whole wheat macaroni elbows
-
1
small
winter squash (butternut or acorn), peeled, seeded and cut into tiny chunks
-
4
tablespoons
creme fraiche or sour cream
-
~1 ¾
cups
grated white cheddar cheese
-
~1 ¾
cups
grated gruyere cheese
-
1
large handful
yellow cherry tomatoes
The toppings
-
½
small head
broccoli, roughly chopped
-
1
bunch
basil, stems removed
-
2
slices
good brown bread, stale or dried out in the oven
-
olive oil
to drizzle
Instructions
- Preheat the oven to 400°F (200°C) with a rack in the middle and boil a large pot of water.
- Place the squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 20-25 minutes until golden.
- In a food processor, pulse half the basil, all of the bread, broccoli, and a bit of olive oil until you have a fine crumb.
- In a separate bowl, combine the creme fraiche and grated cheeses.
- Pulse the cherry tomatoes with the remaining basil in the food processor, then mix into the cheese mixture.
- Cook the pasta in salted water until slightly undercooked, then drain, reserving some pasta water.
- Return the pasta to the pan and stir in the cheese mixture and roasted squash, adding pasta water to achieve a creamy consistency.
- Transfer everything to a large baking dish, sprinkle the green breadcrumbs on top, and bake for 20-25 minutes until the topping is crunchy.
- Let it cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
50mg
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