Take the guilt out of serving macaroni and cheese by sneaking some green veggies into the mix. Adding broccoli to this kid-favorite guarantees kids are getting their nutrients and a quick prep time that's perfect for weeknights. Watch Chef Cheryl Dent make this classic dish in the KD101 test kitchen and learn the trick to making it lunchbox friendly.
Macaroni and Cheese With Broccoli
Cooktime: 1 hour
1 pound elbow macaroni
4 Tbsp unsalted butter
3 1/2 cups whole milk, heated
3 ounces cream cheese
3 cups shredded monterey jack cheese
3/4 cup ricotta or small-curd cottage cheese
3 cups shredded gouda
2 cups sharp cheddar
1 ½ cup broccoli, blanched and chopped
1/2 cup panko crumbs
Preheat oven to 350 degrees. Butter a 12x9 baking dish and set aside. Cook the pasta in a large pot of boiling salted water until al dente and drain. Return the pasta to the pot or a large bowl. Add butter, hot milk, ricotta, cream cheese, jack cheese, gouda and broccoli. Season with salt and pepper to taste. Fold in all ingredients until well incorporated. Pour mixture into the prepared baking dish and top with the cheddar cheese. Sprinkle with panko and bake until golden brown (45 minutes).