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Four Cheese Macaroni and Cheese with Broccoli
vegetable cooking spray
8 oz. rotini or macaroni
2 cups coarsely chopped broccoli florets
2 Tbsp. vegetable oil
2 shallots, diced
2 cloves garlic, minced
2 T bsp. all-purpose flour
1/4 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
1 tsp. mustard powder
21/4 cups 1% milk
3/4 cup shredded sharp cheddar, divided
1/2 cup shredded Parmesan
1/2 cup shredded fontina
1/2 cup shredded Gruyere
1/3 cup panko bread crumbs
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Four Cheese Macaroni and Cheese with Broccoli

Four Cheese Macaroni and Cheese with Broccoli

Four Cheese Macaroni and Cheese with Broccoli
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:60 minutes
1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with vegetable cooking spray.
2. Bring a large pot of water to a boil. Add a teaspoonful of salt, then pasta. After 5 minutes, add broccoli to pot. Cook an additional 3 minutes, until pasta is just al dente. Drain in a colander, and run under cold water to keep pasta and broccoli from continuing to cook. Fully drain and transfer to a large bowl. Set aside.
3. While pasta is cooking, in a medium saucepan heat oil over medium heat until the oil shimmers. Add shallots and saute until softened, about 3 minutes. Add garlic and saute until fragrant, about 30 seconds. Add flour, salt, pepper, and mustard and whisk for 2 minutes. Whisk in milk and stir well. When milk is hot but not quite simmering, add 1/2 cup of the cheddar. Slowly whisk until melted, add Parmesan, whisk until incorporated, then add fontina, then Gruyere. Stir until all the cheese is melted and sauce is smooth, about 1 to 2 minutes.
4. Pour the cheese sauce over pasta and broccoli in the bowl and stir to distribute sauce. Transfer to prepared baking dish. Sprinkle surface with remaining 1/4 cup cheddar, then with panko. Bake until golden brown and bubbly, about 40 to 45 minutes.
5. Let stand for 5 minutes, then serve.
Source: Hannaford fresh Magazine, January - February 2015