Mac and Cheese, with its irresistible combination of pasta with a tasty cheese sauce, is one of the ultimate comfort food dishes.
As tasty as it is, it can also be a bit on the heavier side, so I usually prefer to make it once the weather gets a bit colder. I also try to make it less heavy, by using moderate amount of cheese in the sauce, and by “cutting” the fat with all kinds of added ingredients. This time, I chose to add steamed broccoli florets to it, which added freshness and color to the dish, and some cubed cooked ham, for more flavor and extra protein.
For the cheeses, I chose to combine aged cheddar, spicy Pepper Jack, Parmesan, and Gruyère cheeses, each bringing their special flavor and texture to the sauce, to which I also added a bit of mustard, a favorite ingredient of mine, to enhance and balance the flavors.
For the pasta, I prefer to use Tri-Color Rotini pasta, instead of the traditional elbow pasta, as this shape holds the sauce better, and the colors make the dish more interesting.
Sprinkling a bit of crispy Panko breadcrumbs on top, and broiling it a bit, added a nice crunchiness to the dish, which was very tasty and fragrant. Served with a green salad on the side, it was perfect for serving as a light dinner. Try it and enjoy.
Makes: 2-4
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
2½ cups uncooked Tri-Color Rotini pasta
2 cups small cut fresh broccoli florets
3 oz (85 grams) aged cheddar cheese, cut into medium cubes
3 oz (85 grams) Pepper Jack cheese, cut into medium cubes
2 oz (55 grams) Parmesan cheese, cut into medium cubes
2 oz (55 grams) Gruyère cheese, cut into medium cubes
¼ cup flour
½ stick (55 grams) butter, soft
1½ cups whole milk, at room temperature
2 tsp Dijon mustard
2 tsp salt
¼ tsp freshly ground four peppers mix
¼ tsp freshly grated nutmeg
3.5 oz (100 grams) cooked boneless ham, diced
¼ cup Panko breadcrumbs
1. Cook the pasta according to the package instructions. Drains and set aside.
2. Place the broccoli in a pan, sprinkle with a bit of salt and add ¼ cup water. Cover and steam for 3-4 minutes. (Or in the microwave for 2 minutes). Drain and set aside.
3. Place the cheeses and flour in a food processor bowl, fitted with the metal blade, and process coarsely.
4. Line an 8×8” (20×20 cm) baking pan with foil and baking paper.
5. Melt the butter in a wide pot, over medium-high heat. Add the milk, cheese-flour mixture, mustard, salt and pepper, and cook, mixing constantly, until the cheese melts and the sauce is smooth and thick. Taste and adjust seasoning.
6. Mix in the broccoli and ham, then add the pasta and mix again gently. Transfer to the pan and sprinkle the Panko breadcrumbs on top.
7. Turn the broiler on, and place the pan under it for 1-2 minutes, just until the breadcrumbs brown a bit. Serve immediately.
Love that you used the pretty tricolor pasta and the broccoli. Even my grandkids ask for broccoli or cauliflower in their mac and cheese now, my seven-year-old this week asked for broccoli because she said it was like eating mac and cheese and broccoli and cheese sauce all at once! Your combination of cheeses is wonderful as well! No need to choose, just use them all because they all add a different dimension.
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Thank you Dorothy, I’m glad you liked this version. Your grand kids are so right – either broccoli or cauliflower work so well with cheese sauce. It was fun to experiment with different types of cheeses, each adding its unique flavor and texture. 🙂
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What a delicious looking mac n cheese, so much nicer than the plain one we all know.
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Thank you Myra, I’m glad you liked this version. It is fun and tasty, to add different ingredients to the basic dish. 🙂
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Mmm can’t go wrong with mac n cheese!
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Thank you Bernadine, I have to agree on that! 🙂
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A very hearty mac and cheese with the broccoli and ham – perfect for the weather we are now getting 🙂
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Thank you Judi, I’m glad you liked this version. It was very tasty, and suitable for the colder weather. 🙂
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What a yummy combination of cheeses! It’s been a long time since I’ve made the non-boxed version, but I agree this winter weather is making me want baked pastas 🙂
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Thank you, I’m glad you liked this version. The different cheeses added so much flavor. Highly recommend! 🙂
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Fabulous! I love the addition of broccoli and ham, but I especially love all of the different cheeses involved. Perfect for NOW.
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Thank you Mimi, I’m glad you liked this version. The different cheeses gave the sauce such wonderful depth of flavor. It warmed both body and spirit on a chilly day. 🙂
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Oh my gosh, this looks absolutely fantastic! I know I would love this dish 😁
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Thank you Lisa, I’m glad you liked the dish. It was very tasty. I’m looking forward to making it again soon. 🙂
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What a great idea! Looks delicious!
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Thank you Aletta, I’m glad you liked the dish. It was very tasty. 🙂
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Wonderful to add broccoli into the mac and cheese, delicious varieties of cheese, it would make a great meal on a winter day.
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Thank you Nisha, I’m glad you liked the dish. It was very tasty, and great to have it on a cold day. 🙂
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Color my world. 🍂🌎
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With pleasure! 🙂
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Ronit, I’m with you, mac and cheese are always better when it’s fallish outside. It’s certainly fallish here so I see no reason this dish shouldn’t be on the table soon. Heck, I might even use smoked cheese in it. I seem to have an abundent amount in the freezer just now…
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Thank you Ron, I’m glad you liked the dish. It is indeed so suitable for the weather now.
Smoked cheeses would be a great addition here! 🙂
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This is a very comforting meal Ronit! Just love mac and chesee anytime really..and with the addition of all those delicious cheese that you have in there,this must have been a wonderful meal!
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Thank you Shy, I’m glad you liked the dish. The different cheeses and other additions made it so tasty and comforting. It was the perfect meal to have on a cold day. 🙂
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Colour full and delicious 😋
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Thank you Syamala. 🙂
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The way my husband likes his veggies is with lots of cheese or breadcrumbs. Add in all your other ingredients and this would be a real winner as far as he is concerned. 😊
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Thank you Karen, I’m glad to know. Such dishes are indeed a great way to serve veggies to those who are not so much into them! 🙂
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