Romanesco Macaroni and Cheese
 
Ingredients
  • 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
Instructions
  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 https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/02/romanesco-macaroni-and-cheese/