Monthly Archives: May 2016

Broccoli Mac and Cheese Gratin

Standard

broccolimacandcheesegratin

Broccoli Mac and Cheese Gratin

Awesome skillet dinner in an hour.  So amazingly delicious!!  Creamy, cheesy, bacon and broccoli.  What more could you ask for?

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup chopped yellow onion (I used frozen chopped onion)
  • 2 cloves garlic, minced (I used frozen minced garlic)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper, opt.
  • 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
  • 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
  • 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
  • 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
  • 2 tablespoons panko (Janpanese bread crumbs)

Preheat oven to 400 degrees.

In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp.  Remove bacon; let drain on paper towels, reserving drippings in skillet.

Add onion and garlic to skillet.  Cook, stirring occasionally, until tender, about 5 minutes.  Stir in flour; cook for 1 minute.  Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes.  Stir in salt, mustard, and pepper.

Remove from heat.  Stir in 1 cup Parmesan and 1 cup Cheddar until melted.  Add bacon, cooked pasta, and broccoli, stirring to combine.  Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.

Bake until golden brown and bubbly, about 10 minutes.

Makes 6 to 8 servings.

(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)

“Gratefulness is the heart’s response to God’s undeserved love.”

 

Advertisements