Is there anything more comforting than mac and cheese? Maybe if you bake it in a skillet, so it gets a little crispy on the bottom and crunchy on top. Fold in a few bites of broccoli, and you’ve got a winner one-pan dinner.
What You Get
Broccoli di Ciccio (heirloom broccoli) or baby broccoli
Cheddar cheese sauce
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active time: 10 minutes
Total Time: 25 minutes
Preheat the oven to 425°F. Pull out a large cast-iron skillet or ovenproof pan.
Rinse the broccoli, trim away any woody stems, and chop the broccoli into ½-inch pieces, including the stems and leaves. Place the pan over medium-high heat, and warm 1 tablespoon olive oil. Add the broccoli and sauté until it starts to turn bright green and tender-crisp, about 3 minutes. Remove from the heat and stir in the pasta and cheese sauce. Season with ½ teaspoon salt and mix to coat well.
Meanwhile, in a small bowl, stir together the panko and the grated cheese. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle the breadcrumb mixture over the top of the pasta. Transfer the pan to the oven and bake until bubbling and golden, 15 minutes.
Remove the pan from the oven and let rest for a few minutes. Coarsely chop a handful of parsley leaves. Scoop the mac and cheese into bowls, sprinkle with the parsley, grind with pepper, and serve warm.
Contains: milk, wheat.