Sunday Supper: Broccoli, Shallot Mac & Cheese

  • Updated: November 6, 2013 - 4:46 PM

Broccoli, Cheddar and Crispy ONION Mac and cheese

Serves 6.

Note: You can also make your own crispy fried onions by cooking thinly sliced shallots in oil, then draining on a paper towel. From “Mac & Cheese, Please!” by Laura Werlin.

Kosher salt

8 oz. penne pasta (or use medium shell pasta)

4 c. broccoli florets, cut into 3/4 in. pieces (or use frozen)

• 4 tbsp. salted butter, divided

3/4 c. coarsely chopped yellow onion (about 1/2 medium onion)

12 oz. mushrooms, quartered (large mushrooms, cut into 6 pieces)

• Freshly ground black pepper

• 2 tbsp. flour

• 2 c. whole or reduced-fat milk

• 1 c. heavy cream

12 oz. Cheddar cheese, preferably orange, coarsely grated (3 1/2 c.), divided

• 1/2 tsp. cayenne pepper

• 1/2 tsp. mustard powder

1/8 tsp. ground or freshly grated nutmeg

2 c. crispy fried onions (from can or made yourself; see Note)

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