loveandlemons5.0
Broccoli Pesto Mac & Cheese
The ultimate mac & cheese mix in - broccoli pesto! A yummy way to get your kids to eat more veggies.
👥 2 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●food processor
- ●colander
📝 Preparation Steps
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. Remove and immediately place immerse into the ice water for ⏱️ 1 minute, then drain.
broccoli florets (reserve 2 cups for the pesto below)4 cupsbroccoli florets, blanched2 cups
2
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.
pepitas (or pine nuts)3 tablespoonsHandful of toasted pepitas or pine nuts
3
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.
broccoli florets (reserve 2 cups for the pesto below)4 cupsbroccoli florets, blanched2 cups
4
Store extra pesto in the fridge for 2 to 3 days.
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