- 8
Ingredients
- 4 tbsp. (1/4 stick) unsalted butter plus
- 2 tbsp. melted butter
- 1 1/2 lb. broccoli stems removed then peeled and cut into 1-inch lengths, florets broken up
- 1 lb. 2-inch-long tubular pasta (such as penne, ziti, mostaccioli, or rigatoni)
- 6 tbsp. finely chopped shallots
- 3 tbsp. all-purpose flour
- 2 c. whole milk, warmed
- 1/2 c. heavy cream, warmed
- salt and freshly ground black pepper
- 3 c. freshly grated fontina cheese or mild Longhorn cheddar cheese
- 3 tbsp. dry bread crumbs
Preparation
Step 1
Preheat the oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking casserole with 1 tbsp. of butter. Bring a large pot of salted water to a vigorous boil, add the broccoli stems and cook for 4 minutes. Add the macaroni and cook for 3 minutes, add the broccoli florets and cook until the macaroni is al dente ,about another 5 minutes. Drain well, Pour the remaining tomato sauce over the macaroni and sprinkle with the remaining pecorino cheese, mixing them slightly. Cover with aluminum foil. Bake until the cheeses are melted and the mixture, about 1 hour. Remove from the oven, let rest for 15 minutes, and serve. In a saucepan, melt the remaining 3 tablespoons of butter over medium high heat, then add the shallots and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, to form a roux, for about 2 minutes. Remove the saucepan from the heat and whisk in the milk and cream. Season with salt and pepper. Return the saucepan to the heat and bring the sauce to a boil, stirring. Reduce the heat to medium and continue to cook for 3 minutes. Add 2 cups of cheese and once it has melted, continue to cook, stirring, for another 2 minutes. Mix the cheese sauce in a large bowl with the cooked macaroni and broccoli. Transfer to the casserole. Smooth the surface so it is even, sprinkle the remaining cheese on top, then sprinkle the bread crumbs over and drizzle the 2 tablespoons of melted butter on top. Bake until the top is crispy and slightly golden, about 25 minutes. Serve hot