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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mac and Greens Recipe

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This recipe for Mac and Greens is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400g macaroni
2 tbspn olive oil
2 heads of broccoli
1 red onion
2 large portobello mushrooms
70g butter
55g plain flour
700ml milk
1½ tspn garlic granules
1½ tspn English mustard
60g Gruyere cheese
60g Parmesan cheese
60g Cheddar cheese
50g panko breadcrumbs

For the marinade:
2½ tbspn soy sauce
2 tspn apple cider vinegar
2 tspn maple syrup
2 tspn olive oil
Directions:
Directions:
1. Preheat oven to 180º

2. Cut the broccoli into 2.5cm florets. Peel and chop the onion into 1cm chunks. Lay both the broccoli and onions on a baking tray and drizzle with olive oil. Season with salt and pepper and bake in the oven for 20 minutes

3. Cut the mushrooms into 1cm cubes. Mix the marinade ingredients together, add the mushroom pieces and stir to coat. Spread the mushrooms over a second baking tray and bake for 15 minutes.

4. While the vegetables are roasting, add the macaroni to a pan of boiling water and cook until al dente. Drain and tip into a large lasagne dish.

5. Meanwhile, melt the butter in a saucepan, gradually add the flour until you have a paste. On a low heat, gradually add the milk, stirring all the time until the sauce is thick and creamy. Stir in the garlic powder, mustard and grated cheeses.

6. Add the cooked vegetables and sauce to the pasta and mix together so that everything is well coated. Sprinkle breadcrumbs over the top and season with salt and pepper. Bake for 5 minutes or until breadcrumbs crisp up.
Number Of Servings:
Number Of Servings:
6

 

 

 

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