An American Girl in London by Marissa Hermer

Author:Marissa Hermer
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-07-15T00:00:00+00:00

MAC AND CHEESE FOR KIDS

Macaroni and cheese is a great opportunity for getting some greens into your kids’ meals. I like to cook broccoli or any other greens I have on hand, give them a whiz in the food processor, and then mix them into the white sauce. Not only do kids love the colour (green pasta!), but it’s an easy, nutritious addition.

½ pound macaroni

1 head broccoli, leaves removed and stalks trimmed, cut into florets

4 tablespoons butter, divided, plus extra for greasing

½ cup panko bread crumbs

1 tablespoon finely chopped fresh thyme leaves

¼ cup grated Parmesan cheese

3 tablespoons flour

4 cups whole milk

Pinch of ground nutmeg

2 teaspoons Dijon mustard

8 ounces white Cheddar cheese, grated

3 ounces Gruyère cheese, grated

Salt and ground black pepper, to taste

1. Preheat the oven to 375°F.

2. In a large saucepan of boiling salted water, cook the pasta until al dente. Using a slotted spoon, remove the macaroni to a large bowl and set aside.

3. In the same pot of water, add the broccoli florets and cook for 4 to 6 minutes, or until tender. Drain and allow to cool slightly before pureeing in a food processor until smooth.

4. Meanwhile, melt 2 tablespoons of the butter in a large frying pan over medium heat. Add the panko bread crumbs and toast until golden brown. Remove from the heat and stir through the thyme and Parmesan cheese. Set aside.

5. In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the flour, stirring until well combined. Cook out the flour for 2 minutes before gradually whisking in the milk. Over low heat, whisk until thickened, then remove and season with nutmeg. Stir through the mustard, cheeses, and salt and pepper, whisking well to combine. Add the macaroni and fold through the broccoli puree.

6. Butter an 8½-inch x 7½-inch x 3-inch baking dish and tip in the macaroni mixture. Sprinkle over the panko crumb mixture and bake for 25 to 30 minutes, or until golden and bubbling.

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