Broccoli Pesto Mac & Cheese
Broccoli Pesto Mac & Cheese requires about 22 minutes from start to finish. For $2.2 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This main course has 823 calories, 24g of protein, and 57g of fat per serving. This recipe serves 2. It is a rather inexpensive recipe for fans of American food. Many people made this recipe, and 197 would say it hit the spot. This recipe from Love & Lemons requires broccoli florets, unsalted butter, chives, and garlic clove. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is awesome. 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese), Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese), and Pesto Mac and Goat Cheese are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
2 cups broccoli florets, blanched
4 cups broccoli florets (reserve 2 cups for the pesto below)
sprinkle of chives
handful of fresh basil
1 garlic clove
2 to 3 tablespoons fresh lemon juice
1 (5.5 ounce) box Annie's Four Cheese Macaroni & Cheese
½ cup unsweetened almond milk, or regular milk
¼ cup extra-virgin olive oil
3 tablespoons pepitas (or pine nuts)
handful of toasted pepitas or pine nuts
pinches of red pepper flakes
sea salt & freshly ground black pepper
2 tablespoons unsalted butter
Equipment:
sauce pan
bowl
food processor
colander
Cooking instruction summary:
Prepare a large saucepan of salted boiling water and a large bowl of ice water. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately place immerse into the ice water for 1 minute, then drain.Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine. Add the cooked pasta to the saucepan and stir well. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through. Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.Store extra pesto in the fridge for 2 to 3 days.
Step by step:
1. Prepare a large saucepan of salted boiling water and a large bowl of ice water. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green.
2. Remove and immediately place immerse into the ice water for 1 minute, then drain.Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined.
3. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
4. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally.
5. Drain the pasta in a colander. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
6. Add the cooked pasta to the saucepan and stir well. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through. Stir in a few scoops of pesto.
7. Serve with extra pesto and optional toppings on the side.Store extra pesto in the fridge for 2 to 3 days.
Nutrition Information:
covered percent of daily need
