Recipes and Photography Courtesy CABOT
CABOT
Mac ‘ n ’ Trees
Courtesy Shelburne Farms
INGREDIENTS
• 1 cup broccoli
• 2 T kosher salt
• 4 oz whole-wheat macaroni
• 16 oz milk
• 1 oz enriched all-purpose flour
• ½ t ground mustard seed
• ½ t paprika
• 1 pinch ground black pepper
• 1 oz salted butter
• 1 t garlic powder
• 1 t onion powder
• 1 t Worcestershire sauce
• ½ lb shredded cheddar cheese
• Bread crumbs to top , if you ’ d like
INSTRUCTIONS
Preheat oven to 350 ° F .
Trim broccoli and cut into 1-inch pieces .
Bring water and salt to a boil in a large stockpot .
Cook pasta for 5 minutes . Add the broccoli to blanche , and cook until the pasta is slightly underdone , about 2 minutes more . Drain and transfer to a large bowl .
Warm milk in a large pot over low heat . Wisk together flour , the salt , mustard , paprika , and pepper in a large bowl .
Melt butter in a large stockpot over low heat . Increase heat to medium . Whisk in the flour mixture and cook , whisking constantly , for 2 minutes . Do not brown . Slowly whisk the warm milk into the flour mixture , whisking constantly . Cook , stirring until the sauce is smooth and slightly thickened , about 7 minutes .
Pour the sauce over the pasta and broccoli stir to combine . Spread evenly into a medium sized oven proof dish .
Spray underside of sheets of foil with cooking spray and tightly cover the pans . Bake in oven for 30 minutes . Enjoy !
52 VERMONT MAGAZINE