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  • Prep
    15 min
  • Total
    45 min
  • Servings
    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

  1. Preheat the oven to 200° C (425° F).
  2. In a small bowl, combine the breadcrumbs and oil. Add 1 cup of cheese. Set aside.
  3. 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.
  4. 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.
  5. Combine the pasta and broccoli with the cheese sauce.
  6. Pour the preparation into a buttered casserole dish. Sprinkle the breadcrumb mixture evenly over the top.
  7. Bake for 10 to 15 minutes, until the top is golden.

Recipe Review

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