A few weeks ago, I had every intention of making a bacon, Gruyere, and onion quiche. I prepared as much as I could the night before and had everything ready to assemble in the morning. Which I did–omitting the Gruyere. I didn't even realize it until someone asked me what it was. Oy.
So every time I opened the refrigerator, two nice packages of Gruyere stared me in the face. What to do with them? If you're not familiar with Gruyere, it's a very mild cheese, probably best known for being used in fondue.
I considered several options and finally decided to make a Gruyere macaroni and cheese, with broccoli in it. I think it turned out well. Please do not imagine that this will taste like traditional cheddar-based mac and cheese. The cheese is much milder, but it's still very comforting. And truly, you can't taste the broccoli at all!
1 1/2 cups uncooked macaroni
2 1/2 cups raw broccoli
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
a dash of nutmeg
1 large clove garlic
2 cups milk
8 ounces Gruyere
1/4 cup Panko
1/4 cup grated Parmesan
Cook the macaroni according to the package but add the broccoli to the water and cook it with the macaroni. Drain and set aside.
Shred the Gruyere or cut into small pieces and mince the garlic. Butter a 9x9-inch baking pan. Preheat oven to 350.
In a medium pot with a heavy bottom, whisk together the butter, flour, salt, nutmeg, and garlic. Cook over medium heat until it becomes fragrant and begins to turn golden. Add the milk and bring to boil. Pour the drained macaroni and broccoli into the milk mixture and mix well.
Pour into the baking pan. Mix the Panko with the Parmesan and sprinkle over the top. Bake about 30 minutes or until the top is golden.
|Cook the broccoli with the macaroni.|
|Mix everything and pour into a baking dish.|
|Sprinkle top with Panko and Parmesan.|
|Look! Little bits of broccoli!|