Source: Fresh From the Farm: The Massachusetts Farm to School Cookbook
8 oz Whole grain elbow macaroni
2 tsp Oil
3/4 cup Diced onion
3 tsp Fresh, minced, garlic
1 1/3 cups Milk (skim or low-fat)
2 Tbsp Corn starch
2 Tbsp Milk (skim or low-fat, for thickener) 1 cup Shredded cheddar cheese
3/4 tsp Paprika
1/2 tsp Mustard, dry 1/4 tsp Salt
1 pinch Pepper, black 8 Broccoli crowns
For Bread Crumb Topping:
1 1/4 oz, about 2 slices Whole wheat bread, crusts on
1/4 cup Grated parmesan cheese
- Boil pasta in 3 quarts water per pound. Be careful to not overcook as pasta will get mushy. Drain well and rinse with cold water. Pour cooked pasta into a baking dish.
- Heat the oil. Add the onion and garlic and cook over medium heat, stirring occasionally until softened but not brown, about 5-7 minutes.
- Add the milk and continue cooking, do not bring to a boil. DO NOT add the milk that is dedicated for the “thickener” until step 4.
- Thoroughly whisk the cornstarch into the remaining cold milk to make the thickener. Add the thickening mixture to the boiling milk, stirring frequently, about 5 minutes.
- Reduce heat to low and add the cheddar cheese, paprika, mustard, salt, and pepper, stirring constantly until cheese melts, about 1 minute.
- Chop the broccoli crowns. If you are using the stems, discard the bottom 1-2 inches, peel the stems with a sharp knife, and slice thinly.
- Steam the broccoli in a steamer or in a large pot with 2 inches of boiling water, covered, over high heat, until bright green and softened but not mushy, 5-7 minutes. Drain broccoli.
- Combine broccoli, cheese sauce, in the baking dish, adding salt and pepper, as necessary.
- Blend bread and parmesan in a food processor until the breadcrumbs are fine. Sprinkle on top.
- Bake until cheese is bubbling and crust browns, covering with aluminum foil it if it gets too dark, at 325°F for about 30-35 minutes.