8 oz macaroni, cooked for 3 minutes less than package directions
½ cup panko breadcrumbs
½ tablespoon olive oil
1 tablespoon freshly grated parmesan cheese
Instructions
Preheat oven to 375.
Place the romanesco, broccoli or cauliflower in a steamer basket fitted over a pot with about an inch of water. Cover and cook until tender, about 5 minutes. Set aside.
Over a medium-high heat, whisk milk and flour together. Stirring constantly, cook until it starts to bubble. Reduce heat and cook until it starts to thicken, about 3-5 minutes. Stir in dijon mustard, sriracha, salt, pepper and cheese. Stir until cheese is melted. Add macaroni and romanesco and stir until well coated.
Spray a 9x13 inch baking dish with cooking spray. Pour mixture into the dish. In a separate bowl, combine panko, oil and parmesan cheese. Sprinkle over top of macaroni. Cook for 30 minutes or until top starts to brown and cheese is bubbly.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/02/romanesco-macaroni-and-cheese/