The first time I tried Mac and Cheese I was in Australia (no, it is not an Italian dish) and I if I have to be honest I didn’t like it so much. It was creamy, heavy, stodgy, everything that I don’t like in a pasta dish. Then, a couple of weeks later, I saw Jamie Oliver preparing a cauliflower mac and cheese decanting the goodness of this dish. I took it as a sign for me to make my own version of mac and cheese…I did a quick search on the internet to find ideas to replace the cream and make the dish less stodgy. I decided to go with the Greek yoghurt. Because I had a broccoli in the fridge, I used them to increase fibre and reduce energy density (go veggie!). It was good, nice and light. It tasted better the day after as leftover. The yoghurt gave a slight acid tast to the dish, next time I will try with my beloved ricotta
Ingredients (serves 4)
300g maccheroni pasta
1 head of broccoli
½ cup milk (I used soy milk)
1 large cup Greek yoghurt
1 tb flour
½ cup cheese (I used parmesan cheese)
Extra virgin olive oil
- Pre heat the oven at 180 degree
- Boil salted water in a large pot. Add broccoli and pasta and cook covered for about 10 min
- Prepare the sauce, in a medium saucepan, heat oil and flour, stirring constantly. Add milk and stir for 2-3 minutes, until it becomes nice and thick. Remove from heat, add pepper and nutmeg and cheese. Stir until cheese is melted and leave aside. When the temperature cools down, add yoghurt and mix well.
- Drain the pasta, reserving 1 cup of the cooking water.
- Place pasta and broccoli in an oven proof dish, add the sauce, the reserved water and mix well. Sprinkle bradcrumb on top. Cook in oven for 10-15 minutes until a nice and crunchy crust is on top
- Serve with a side of leafy salad with grated carrots