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Mac 'n' Cheese with broccoli and Comté

Creamy, dreamy mac and cheese with tender broccoli in every bite.
Comté melts into a rich, peppery sauce that turns golden on top.
Warm, comforting, and extra satisfying straight from the pan.

dinner ⏱ 35 min 620 kcal / portion 75.0 g carbs / portion (estimated) vegetarian glutenmilkmustard 🔗 Original source

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Mac 'n' Cheese with broccoli and Comté
v2 · rb0e705f985 20260727Z1751 100 ml cream 200 g cheese 🌀 whisk cornflour into milk and water until smooth 🍳 add pasta, butter, garlic, mustard, black pepper, and salt and bring to a simmer 🍳 ⏱ 12-14 min stir in broccoli and cabbage and simmer until pasta is al dente and the sauce has almost evaporated 🌀 stir in cream and 2/3 of the cheese gradually until smooth and creamy 🍳 ⏱ 7-8 min sprinkle remaining cheese over the pasta and grill at 240°C until browned ⏳ let the mac and cheese cool for a few minutes before serving Mac 'n' Cheese 🎉 3 tsp cornflour 700 ml milk 300 g pasta 65 g butter 3 pieces garlic 1 tbsp mustard black pepper to taste salt to taste 200 g broccoli 200 g cabbage cornflour, milk broccoli, cabbage cream 2/3 · 133 g cheese remaining · 67 g cheese
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Preparation steps

  1. whisk cornflour into milk and water until smooth
  2. add pasta, butter, garlic, mustard, black pepper, and salt and bring to a simmer
  3. stir in broccoli and cabbage and simmer until pasta is al dente and the sauce has almost evaporated 12–14 minutes
  4. stir in cream and 2/3 of the cheese gradually until smooth and creamy
  5. sprinkle remaining cheese over the pasta and grill at 240°C for 7-8 minutes until browned
  6. let the mac and cheese cool for a few minutes before serving

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