Sneaky Mac N Cheese

13 ingredients
13 steps

Ingredients

  • 1 (16 ounce) box elbow macaroni
  • 16 ounces cheese, plus (8 sharp cheddar, 8 montery jack)
  • 12 cup cheese, for topping
  • 5 cups milk (I used 4 cups of milk and one cup of half & half)
  • 12 cup salted butter
  • 6 tablespoons flour
  • 2 small yellow onions
  • 1 garlic clove
  • 1 -2 head fresh broccoli, raw
  • 1 tablespoon salt
  • 14 tablespoon ground pepper
  • Italian seasoned breadcrumbs
  • paprika and garlic powder, to taste

Directions

  1. 1
    Chop up the raw broccoli to desired texture (I like a mix of big and small chunks) and soak in a bowl of lightly salted cold water while preparing the rest.
  2. 2
    Puree onion and garlic in mini chopper or food processor.
  3. 3
    Cook the noodles al dente and set aside to drain.
  4. 4
    Follow box recipe for roux.
  5. 5
    (Melt butter, add flour and cook for a few minutes, stirring constantly - careful not to burn).
  6. 6
    Add milk slowly and keep stirring.
  7. 7
    Add seasonings.
  8. 8
    Add cheese, grated or chopped and stir until melted and thickend.
  9. 9
    Mix with drained noodles, add raw broccoli & onion/garlic puree, and pour into a 9 X 13 baking dish.
  10. 10
    Top with a handful of extra cheese and Italian bread crumbs - to cover.
  11. 11
    Bake at 400 for about 35 minutes.
  12. 12
    (The cheese should brown it up but you can always add a few pats of butter toward the end if you want it browner).
  13. 13
    ,.

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