| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 heaping cup broccoli florets
- Kosher salt
- 1/2 cup panko breadcrumbs
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmesan
- 1 small garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded sharp white Cheddar
- 1 cup grated Gruyere (about 3 ounces)
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 2 plum tomatoes, cut into 1/4-inch dice
- One 16-ounce package dried gnocchi
Instructions
- Preheat the oven to 400 degrees F.
- Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside.
- Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside.
- Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste.
- Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 857 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 37 g |
| Cholesterol | 95 mg |
| Sodium | 786 mg |
Reviews
My family loves homemade mac and cheese. I followed this recipe as written and we all agreed it was very delicious. Easy to make.
Followed the recipe exactly as printed. This is by far the best mac and cheese I’ve ever had! I had my doubts about the addition of nutmeg but it really adds a delicious flavor, and the cayenne gives it a wonderfully subtle kick. I’ll definitely make this my new go-to mac & cheese recipe. Thanks Valerie!
Simple, easy and delish! Sometimes swap out broccoli for spinach. Made this a few times and never disappoints
Personally I love broccoli and love it in mac and cheese.
Obody puts broccoli in a good mac and cheese!!
This was a great recipe. Very easy and delicious. It was the right size for my small family.
Fabulous. We all loved it. Will definitely make again
Delicious as is!
Absolutely delicious as written. Quick and easy recipe with excellent flavor. I will be making this again!
Absolutely yummy, one small tweak. I used cauliflower and I roasted it for about 10 minutes @ 500 .
Really a great dish like many others by Valerie!!