Recipe Repeat: Baked Macaroni & Cheddar

I originally found this recipe in an issue of EveryDay with Rachael Ray back from 2008.  I had made it once before, but not sure when.  I figured if I had saved the magazine tear-out it must have been good.  You can't really go wrong with mac & cheese.  Plus, this recipe has broccoli in it, so I didn't need to make any extra veggies!   My kids love mac & cheese and broccoli, so of course this was a hit with them! 

Baked Macaroni & Cheese
recipe from EveryDay with Rachael Ray, April 2008

Ingredients:
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2 1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3 1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

Directions:
1.Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

2.Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

3.Position a rack in the upper third of the oven and preheat to 400 degrees . In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

4.In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Family Rating: 2 thumbs up!

This post is shared at:
Full Plate Thursday @ Miz Helen's Country Cottage
Creative Thursday @ Michelle's Tasty Creations
Showcase Your Talent Thursday @ What's Cooking, Love