Roasted Broccoli Macaroni and Cheese Recipe
"In the South, we know that mac and cheese is worthy of the Thanksgiving table—and everyone will love this version, which includes tender spears of roasted broccoli. Our Test Kitchen added cubes of Cheddar cheese to the pasta that melt as the pasta bakes, creating pockets of gooey goodness in every bite. The dish can be made through Step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature (about 30 minutes) before proceeding with Step 3...."
INGREDIENTS
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6 cups broccoli florets (24 oz.)
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1 teaspoon minced garlic (1 garlic clove)
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1 tablespoon extra-virgin olive oil
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2 teaspoons kosher salt, divided
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3/4 teaspoon black pepper, divided
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16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
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6 tablespoons salted butter (3 oz.)
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1/3 cup grated yellow onion (from 1 small onion)
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2 teaspoons dry mustard
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1/8 teaspoon freshly grated nutmeg
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1/8 teaspoon cayenne pepper
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6 tablespoons all-purpose flour
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3 1/2 cups milk
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1 3/4 cups heavy cream
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2 teaspoons Worcestershire sauce
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4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
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4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
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