Preparation time: 20 mins
Cooking time: 1 hr
- Kosher salt
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- 1 tablespoon chopped fresh thyme or 1/4 teaspoon dried
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon grated lemon zest
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 8 ounces fusilli or other short pasta
- 1 large bunch broccoli (1½ pounds), trimmed, florets and stems finely chopped
- 2 tablespoons all-purpose flour
- 2½ cups whole milk
- 8 ounces mozzarella cheese, preferably fresh, torn into bitesize pieces (about 2 cups)
- 3 tablespoons fresh lemon juice
- Heat the oven to 400 F. Bring a large pot of well-salted water to a boil.
- Meanwhile, combine the panko, parsley, if using, thyme, red pepper flakes, 1/4 cup of the Parmesan, lemon zest, and 1/4 teaspoon of salt in a small bowl. Melt 2 tablespoons of the butter in a small skillet or in the microwave, pour it over the panko mixture and toss to coat. Set aside.
- Cook the pasta in the boiling water for 6 minutes. Add the broccoli and cook until it is crisp-tender and the pasta is al dente, about 2 minutes more. Drain the pasta and broccoli and set them aside.
- Add the remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the flour and cook, whisking, until the mixture begins to bubble, about 1 minute. Gradually whisk in the milk, about 1/3 cup at a time, whisking until smooth between additions. Bring to a simmer, whisking, and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Remove from the heat, add the mozzarella, the remaining 1/2 cup Parmesan, and 1 teaspoon salt, and whisk together until the cheese is mostly melted (the mozzarella may not be fully incorporated into the sauce; this is OK).
- Add the pasta, broccoli, and lemon juice to the sauce and toss to combine. Transfer to a large cast-iron skillet or 2-quart baking dish and top with the breadcrumb mixture. Bake until the pasta is bubbling, and the breadcrumbs are golden-brown, 15 to 20 minutes. Remove from the oven and let stand for 5 to 10 minutes to allow the sauce to thicken before serving.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/antoni-s-baked-cheesy-mac-broccoli-recipe-t230828