Modern American Cuisine
Mac-and-cheese bowl with broccoli and crispy crumbles
Mac and cheese is the quintessential symbol of American home cooking, embodying the perfect harmony of comfort food. In this modern take on the classic, creamy pasta, smothered in a thick, velvety sauce of melted cheddar, is served in a convenient bowl. The creamy richness of the cheese is perfectly balanced by bright, slightly crisp florets of blanched broccoli, adding freshness and lightness to the dish. The finishing touch is a golden panko breading, fried in butter, which creates a stunning textural contrast with the tender pasta. The cheese sauce can easily be made ahead of time, so you can whip up this comforting lunch in just a few minutes any day of the week.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 15 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 580 kcal
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 55 g
- Fiber
- 4 g
Step by step
Method
- 01
Start with the crispy topping
Start with the crispy topping: melt a small amount of butter (about 15 grams) in a skillet and sauté the panko breadcrumbs with garlic powder. Cook over low heat for 3–4 minutes, stirring constantly, until the breadcrumbs turn a rich golden color and develop a vibrant aroma.
- 02
Cut the broccoli into small florets and blanch them in boilin…
Cut the broccoli into small florets and blanch them in boiling salted water for exactly 2 minutes, until the broccoli turns bright green but remains crisp. Immediately drain in a colander and rinse with ice-cold water to stop the cooking process.
- 03
In a large pot, cook the pasta according to the package direc…
In a large pot, cook the pasta according to the package directions until al dente. The pasta shouldn't be too soft, as it will absorb some of the sauce and reach the perfect texture later.
- 04
For the sauce, melt the remaining butter in a saucepan, add t…
For the sauce, melt the remaining butter in a saucepan, add the flour, and cook for 1–2 minutes until a light nutty aroma develops. Gradually pour in the warm milk, whisking constantly, and cook for about 5 minutes until the béchamel thickens slightly.
- 05
Remove the saucepan from the heat, add the grated Cheddar che…
Remove the saucepan from the heat, add the grated Cheddar cheese, salt, and black pepper, stirring until completely melted into a smooth, creamy sauce. In a deep bowl, combine the hot pasta, broccoli, and cheese sauce; divide among plates and sprinkle generously with the golden crumble just before serving.
Dishday
Useful advice
Cooking tip
To ensure your cheese sauce turns out perfectly smooth and doesn't separate, only add the grated cheese after removing the saucepan from the heat, and whisk until completely melted.
How to serve
Serve the dish hot, generously sprinkling each portion with the crispy panko crumbs right before serving so they don't get soggy in the sauce.
How to store
Store the pasta with the sauce in the refrigerator for up to 3 days. Keep the crispy crumb topping in a separate container at room temperature.
Note
For a deeper and more savory flavor in the cheese sauce, you can add a pinch of nutmeg or a little Dijon mustard.
