Broccoli Cheddar Mac & Cheese

Broccoli Cheddar Mac & Cheese





Prep Time: 15 Min 
Cook Time: 45 - 50 Min

Yields: 6 - 8 Pieces

WHAT YOU NEED

• 2 C Dry Macaroni Noodles
• 1 Broccoli Crown (Approx 2 1/2 - 3 Cups Broccoli Florets)
• About 1 C Ritz Crackers + 1 Tbsp. Unsalted Butter
• 1 2/3 C Whipping Cream, room temp
• 2 Tbsp. Unsalted Butter, melted & cooled
• 2 Large, Free-Range Eggs
• 2 cloves Garlic, crushed & minced / pressed
• 1 C Pizza Mozzarella, shredded
• 1 1/2 C Vintage / Aged White Cheddar, shredded
• 1 C Old Marble Cheddar, shredded
• 1 Tsp. Dry Mustard Powder
• 1/4 - 1/2 Tsp. Red Pepper Flakes (Depending on your own heat tolerance)
• 1/4 Tsp. Cayenne
• 1/2 Tsp. Himalayan Salt

DIRECTIONS

• Whisk together the cream, eggs, garlic, melted & cooled butter, dry mustard, cayenne, pepper flakes, and salt. Set aside until needed.
• Bring a large pot of cold, heavily salted water to a boil. Once boiled, add your macaroni and cook to a minute or so before al dente. Add the broccoli florets to the same pot with about 5 minutes left on your noodles. Once ready, turn off the heat and strain the noodles / broccoli. Return the noodles & broccoli back to the pot and put the pot back on the burner that is now off. Pour in your cream mix and stir until combined. Next, stir in your cheese in batches. Some will be fully melted, and some will continue their melting process in the oven.​

• Preheat oven to 350 F
• Transfer the creamy mac to a greased 7" x 11" and tap the dish off the counter a few times to settle everything. Next, take your Ritz cracked and place them in a ziplock. Smash them up in to chunky crumbs and transfer them to a small bowl. Melt the 1 Tbsp. butter and use your hands to work the butter and crumbs together until they resemble a moist crumble. Sprinkle this over the top of your mac and cheese. Finish with a good sprinkle of Himalayan salt & red pepper flakes.
• Bake your mac for 35 - 40 minutes until bubbly and golden brown on top. Remove and set on to a wire rack for 5 - 10 before slicing in to 6 or 8 equal sized squares. Serve & ENJOY!

HAPPY VEG