-
1
Preheat oven to 400 F.
-
2
Toss the broccoli florets with half of the olive oil.
-
3
Spread the broccoli in a single layer on a rimmed baking sheet.
-
4
Roast for 20 minutes, or until the broccoli starts to take on a roasted, golden color.
-
5
While the broccoli is roasting, bring a large pot of water to a boil.
-
6
Once boiling add the macaroni and boil it for 6 minutes.
-
7
You dont want to cook it all the way since it will finish cooking in the oven after it is combined with the cheese.
-
8
Remove the broccoli from the oven and set aside.
-
9
Once the macaroni has boiled, drain it and set it aside
-
10
Put the freshly grated cheddar and Gruyere cheeses into a large bowl.
-
11
Sprinkle the cornstarch over the top of the grated cheese and toss to combine.
-
12
Set aside.
-
13
In a large pan (I used a 3.5 quart pan) over medium heat, melt the butter with remaining half of the olive oil.
-
14
Once melted slowly whisk in the flour.
-
15
Cook the butter and flour for 2 minutes, stirring frequently.
-
16
Slowly add the milk and cream, about a cup at a time, while whisking continuously.
-
17
Once all the milk and cream is added, turn up the heat and bring it to a simmer.
-
18
Simmer for 5-10 minutes, or until the mixture coats the back of a spoon.
-
19
Turn off the heat and add all but 1/4 cup of the cheese, one handful at a time, while whisking.
-
20
Once the cheese has been added and the sauce is smooth, stir in the chopped parsley.
-
21
Add the cooked macaroni to the cheese sauce and stir to combine.
-
22
Finally, add in the roasted broccoli, salt and pepper and stir.
-
23
Pour the macaroni and cheese into an 8x8 square baking dish.
-
24
Sprinkle the remaining 1/4 cup of cheese over the top.
-
25
Bake for 10 minutes at 400 F or until the cheese has melted on top.
-
26
Recipe adapted from Country Living.
