It is really hard to get your kids to eat more vegetables, but my Cheesy Broccoli Pasta Casserole has everything you need to lure them to the vegetables. Usually broccoli is one vegetable that kids like. My grandson also likes peas and carrots. This is the ingredient that you can play with here. Use whatever vegetable your kids like. One thing I learned as a parent and grandparent is that kids like different textures. The al dente pasta here paired with the broccoli and carrots keeps them interested. Most children love a cheese sauce and by making your own you control the salt and you chooses the best cheese.
Macaroni And Cheese
Growing up we did not have the boxed macaroni and cheese until we were teenagers and purchased it as a novelty. Like all other teenagers, we couldn’t get enough of it and it was a lifesaver in university. Today, I make wiser choices and make my own cheese sauces. Once in a while we cave into more nutritional brands to take along for fun on camping trips. The earliest recipe is dated in 1769 from Northern Europe and Kraft launched it’s campaign in 1937. But this boxed version climbs to new heights with many chefs adding unique touches to this dish. In some famous restaurants you may find Macaroni and Cheese dishes with lobster, truffles, squid, etc.
This time of year, I also like this pasta bake recipe from my blog https://recipesatmytable.com/christmas-chicken-and-pasta-casserole/
Ingredients For Cheesy Broccoli Pasta Casserole
- 1 large broccoli
- 500 g dried pasta (any short pasta)
- 2 cups shredded carrot or frozen peas
- 2 tbsp olive oil
- 1 tsp Dijon mustard, optional
- 2 cups béchamel sauce
- 2 cups shredded cheddar cheese
- 1 to 2 cups toasted bread cubes (or croutons)
- Parmesan cheese and extra cheese for top (optinal)
Process
Take out the frozen peas and put them into some water to defrost. I am using carrots today and shred them.
Break the broccoli into florets.
Cook the pasta according to the packet instructions, adding the broccoli for the last 5minutes. I use a high fibre pasta to add more nutrition to this recipe. I add in the broccoli florets to the water for 5 minutes and the carrots go in just before straining the pasta. Strain your pasta and keep one cup of the cooking water. Make your white sauce.
Add the grated cheese to the white sauce and stir. If using mustard, put it in now. Our the sauce over the pasta and toss. Now is the time to add in your cup of water. I placed everything in a 9 x 13 pan.
To make the croutons, I sliced four pieces of whole wheat bread and spread a little olive oil and Parmesan cheese over them. Into a 375 F oven they went for 10 minutes. I top the pasta now with the sliced cheese and then with the croutons. Sprinkle in some more Parmesan cheese and into the oven it goes. Bake for 10 to 15 minutes. Everything should be golden brown and bubbly.
Up close and delicious!!
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