The Garden Grazer

Mac ‘n Cheese with Broccoli

By 14 Comments

Need a little warm comfort food to get you through these chilly days? How about some homemade mac ‘n cheese… veggied up of course! Sure it’s a bit indulgent but that’s why we toss in lots of the green stuff 😉 You could even add more broccoli – I LOVE mass amounts of broccoli in this. (Mac & cheese with trees!) It’s so good smothered in the delicious cheese sauce. Feel free to season the sauce to your liking. I use a little dry mustard but you can use other seasonings if you wish (paprika, chili powder, cayenne pepper if you want a kick, or seasoned salts.) Play around to find what you like!

Vegan (with dairy-free cheese), gluten-free (with gf pasta and flour)

 Ingredients
12 oz. pasta
1 large head broccoli (florets only, about 4-5 cups)
1/2 onion, diced
1-2 cloves garlic, minced
2 1/2 cups plain soymilk
2 cups dairy-free shredded sharp cheddar
2-3 Tbsp. vegan buttery spread (I use Earth Balance)
3 Tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt

Directions
Cook pasta according to package directions, leaving it al dente. Drain.
Steam broccoli florets for 4-5 minutes.
In a large pot over medium heat, melt butter.
Add onion and garlic. Saute about 5 minutes.
Reduce heat to med-low, add in flour. Whisk continuously for a couple minutes.
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
Add cheese and salt, whisk to melt and turn off heat.
Stir in cooked pasta and broccoli. Salt/pepper to taste and serve immediately.

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Comments

    • Hi there! Ahhh… that's always a tough question for me to answer 🙂 I'd estimate about 4-5 main dish servings. I'll pay closer attention next time I make it and see if I have an updated guess for you! Hope you enjoy!

      Reply

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