Number of servings : 8
Prep time: 35 minutes
Cooking time: 1 hour
Type of meal : | Main Courses | Main Courses
Special diet :
1 small bunch broccoli, trimmed and cut into florets and stalks about 1 in/2.5 cm
1 small head cauliflower, broken into florets about
1 in/2.5 cm
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
2 tbsp (25 mL) chopped fresh thyme
1/2 lb (250 g) dry macaroni
3 tbsp (45 mL) butter
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) 1% milk, hot
1 tsp (5 mL) salt or to taste
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) nutmeg
1/2 tsp (2 mL) Tabasco sauce
1 tsp (5 mL) Worcestershire sauce
3/4 cup (175 mL) grated old Cheddar (about 3 oz/90 g)
3/4 cup (175 mL) cubed mild blue cheese like Gorgonzola or Cambozola (about 3 oz/90 g) or goat cheese (crumbled)
3/4 cup (175 mL) grated Cantenaar, mozzarella or gouda (about 3 oz/90 g)
1/4 cup (50 mL) grated parmesan (preferably Parmigiano Reggiano)
1 cup (250 mL) breadcrumbs
2 tbsp (25 mL) olive oil or melted butter
- Combine vegetables with olive oil, salt and thyme. Spread on a large baking dish lined with parchment paper. Roast in a 400°F (200°C) oven for 25 to 30 minutes, until slightly browned and tender. Cool.
- Cook macaroni in boiling salted water 10 to 12 minutes, or until tender. Drain well. Rinse with cold water.
- Melt butter in a large saucepan. Add flour and cook 3 to 4 minutes—do not brown. Add hot milk and bring to a boil. Add salt and pepper. Reduce heat and cook gently a few minutes. Season with nutmeg, Tabasco and Worcestershire.
- Gently combine cooked macaroni, cheese and roasted vegetables.
- Transfer to a 9- x 13-inch (3 L) baking dish. Combine breadcrumbs with olive oil or melted butter and sprinkle on top. Place on baking sheet and bake in a preheated 350°F (180°C) oven 25 to 30 minutes, or until hot and bubbling.
Bonnie says: You can make this dish with whatever cheeses you like (it’s a great way to use up ends of cheese). Try different roasted vegetables such as squash, sweet potatoes, zucchini or eggplant.
Fran says: A cup (250 mL) of broccoli supplies about a quarter of your daily vitamin A, more vitamin C than a glass of orange juice, as well as folic acid, calcium and fibre.
A cup of cauliflower provides more than half of your daily vitamin C, as well as folate, fibre and potassium.