Better For You Mac & Cheese

Servings: 8

Prep Time: 15 min

Cook Time: 15 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients:

• 1 ½ tablespoons unsalted butter, divided
• 1 shallot, minced
• 1 pound broccoli florets, roughly chopped
• 1 small yellow onion, diced
• 3 cups low sodium vegetable stock or broth
• 1 cup nonfat milk
• 1/4 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 pound (4 cups) chickpea or whole wheat elbow macaroni
• 1 cup shredded extra-sharp cheddar cheese
• 1/2 cup shredded Parmigiano Reggiano cheese, divided
• 1/2 cup nutritional yeast
• 1 tablespoon chopped fresh Italian parsley (or 3 tablespoons dried parsley)
• freshly ground black pepper, to taste

Procedure: 

1. Preheat the oven to 375°F degrees. Lightly grease a 2 quart casserole or baking dish.
2. Heat a 4 quart dutch oven or sauce pot over medium high heat and melt ½ tablespoon of butter. Once melted, add in the shallots and cook, stirring occasionally, about 3 minutes or until they have softened. Add in the broccoli and sauté until bright green and slightly caramelized, 4 to 5 minutes more. Remove the broccoli to a medium bowl and set aside while making the rest of the mac and cheese.
3. Melt the remaining 1 tablespoon of butter in the same pot over medium heat. Stir in the diced onions and cook until translucent, about 4 minutes. Pour in the stock, milk, salt, black pepper, garlic powder and smoked paprika; bring to a boil.
4. Tip in the elbow macaroni and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente (toothsome). There should be about ¾ cup worth of liquid left in the pot. If there is too much liquid left, drain some off; if there isn’t enough, add a bit more stock or milk.
5. Turn off the heat and stir in the cheddar cheese and ¼ cup of parmesan until all of the cheese is melted. Add the reserved broccoli back to the pot and stir to combine.
6. In a small bowl mix together ¼ cup parmesan cheese, nutritional yeast and the chopped parsley.
7. Transfer the macaroni and cheese mixture to the prepared baking dish and top with the parsley cheese mixture.
8. Bake for 10 minutes or until golden brown and bubbly. Allow it to sit for 10 minutes before serving.