Broccoli-basil mac and cheese from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • Cheri on October 25, 2011

    This is really good. I did make some changes. Made topping as directed - but whirred the broccoli, basil and bread first, then just a touch of EVOO to moisten. Then used about 2-1/2 cups yellow/orange heirloom cherry tomatoes a bunch more basil, a pint of creme fraiche, a bag (about-2 cups) shredded gruyere and swiss and some cream (1/4 cup about). After squash was roasted also whirred that into the food processor with the cheese/tomato mixture and finally added some sauted chopped ham bits with a few pulses. Put the cooked pasta (2-1/3 c dry) into the baking pan, and spooned the cheese mixture over and throughout - blending in the baking pan. Finally added the broccoli/basil topping and finished with a sprinkling of parmesan. Baked 30 minutes, cooled 10. Flavors popped, cheese consitancy just right (despite the fact that I forgot to add some of the pasta cooking water). This makes ALOT. Easily serves 8-10 as recipe says. Used a 9x13 baking pan.

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