Romanesco Macaroni and Cheese
  • 2 cups chopped romanesco, broccoli or cauliflower
  • 3 cups milk (I used 1%)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dijon mustard
  • 1 teaspoon sriracha
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 8 oz or 2 cups of shredded cheddar cheese
  • 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
  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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 Vegging at the Shore at