Macaroni & Cheese with Roasted Broccoli and Sausage Medallions
A healthy-ish version of a timeless classic!
Servings: 10
Ingredients
For the roasted broccoli:
- 1 crown of broccoli, cut into small florets
- A drizzle of olive oil
- Salt and pepper -- a sprinkling of each
For the macaroni and cheese
- 16 ounces elbow macaroni
- Salt for the macaroni water -- about a tablespoons
- 2 cups (480ml) whole milk
- 1 1/2 tablespoons cornstarch, mixed with enough water to make a smooth paste
- 3/4 teaspoon smoked paprika
- 2 tablespoons Dijon mustard
- 4 cups (453g) shredded extra-sharp Cheddar cheese
For the sausage medallions
- 13 ounces (368g) cooked Turkey Kielbasa, sliced into thin coins
Optional ingredients for topping the macaroni and cheese prior to baking:
- Fresh or dried bread crumbs
- Melted butter
Instructions
- Preheat the oven to 400°F (200°C); bring a large pot of water to a boil.
- Put the broccoli florets on a baking sheet. Drizzle with olive oil and a sprinkling of salt and pepper, and then toss to coat. Roast the broccoli in the preheated oven until it lightly caramelizes -- 10-15 minutes. Reduce oven temperature to 375°F (190°C).
- Meanwhile, generously salt the boiling water. Add the macaroni and cook just to the al dente stage -- usually 6 minutes. Drain and then rinse under cold water to avoid clumping.
- In a medium saucepan, bring the milk to a boil over medium heat. Then whisk in the cornstarch solution. Whisk until the milk thickens -- about 30 seconds. (If the milk is too thick for your liking, thin it out with additional milk.) Off heat, stir in the paprika, the mustard, and finally, the cheese, Stir gently until the cheese melts.
- Pour the cooked macaroni into a greased 9x13 baking dish. Stir in the cheese sauce. Then stir in the roasted broccoli and the sausage medallions. If desired, top with bread crumbs and a drizzle of melted butter. Cover tightly with aluminum foil.
- Bake in the preheated 375°F oven for 30 minutes. Then remove the foil cover, and continue baking for 15 minutes, or until the cheese sauce bubbles and -- if you have used them -- the breadcrumbs turned golden brown.
Notes
NOTES ON FREEZING: You can freeze this dish unbaked or baked. If baking first, allow to cool completely. Then cut into individual servings, and freeze for up to 3 months. To reheat, put the desired on a microwave safe pie plate, cover with cling film, and microwave at 30% power until hot -- about 2 minutes.