Macaroni and Cheese with Broccoli
By Anna N. and J B. from Lehman Intermediate School, Dingmans Ferry, PA.
This is a creamy, satisfying side dish that has all the goodness of grandma's home made Macaroni and cheese with the added color and vibrancy of the broccoli.The crumb topping adds a nice contrast to this rich pasta dish.
Serving size: 1/2 cup
|From Saturated Fat||3.5%|
|Ingredient||6 servings||50 servings|
|whole wheat rotini pasta||oz/4.8||lbs/2.5|
|frozen, chopped broccoli||oz/6||lbs/3.13|
|ground black pepper||tsp/.15||tsp/1.25|
|shredded extra-sharp cheddar cheese||oz/3.6||cups/3.75|
|grated Parmesan cheese||oz/1.2||cups/1.25|
|Italian seasoned breadcrumbs||cup/.2||cups/1.66|
|tablespoons melted margarine||tsp/3.6||tbsp/10|
Bring a 1 quart pot of water to a boil for 6 servings or 12-15 quarts of water for 50 servings. Add 2 Tablespoons salt (or 10 Tablespoons for 50 servings) and cook pasta for 3 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are al dente. 3-4 minutes.
Meanwhile, preheat oven to 350 degrees F.
Heat 1 ½ cups milk or (12 ½ cups for 50 servings) in another pot over medium-high heat until just simmering.
Whisk the remaining milk, flour, garlic powder, salt and pepper in a bowl until combined.
Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2-3 minutes.
Remove from heat and whisk in cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and toss it with the cheese sauce. In a large bowl.
Pour into a greased 7”X 11”, 2 quart casserole dish for 6 servings (or in a 4” deep 15 quart hotel pan for 50 servings) and top with the breadcrumbs and melted margarine.
Bake 20 minute