Broccoli & Mushroom Mac and Cheese
What You Will Need
Ingredients
- 8 oz. macaroni pasta
- 2 Tbsp. unsalted butter
- 2 garlic cloves, chopped
- 1 shallot, minced
- 2 Tbsp. flour
- 1 ⅓ cup milk
- 3 cups chopped broccoli
- 2 cups chopped crimini mushrooms
- 6 oz. extra sharp cheddar cheddar cheese
- ⅓ cup bread crumbs
- 1 Tbsp. fresh chopped parsley, for garnish (optional)
Seasoning
- salt and pepper, to taste
- 2 Tbsp. Lee Kum Kee Panda Brand Mushroom Flavored Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 375 °F.
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In a large pot, heat water with salt and bring to a boil. Cook the pasta as directed, drain and set aside.
-
Melt the butter in a large skillet, then toss in the chopped garlic, shallot and cook for 2 minutes. Whisk in the flour and then slowly whisk in the milk until thickened. If it’s too thick, add more milk. Season with salt and pepper.
-
Chop up the broccoli and add into the pot along with the cooked macaroni, Lee Kum Kee Panda Brand Mushroom Flavored Soy Sauce, crimini mushrooms and shredded cheese. Mix together, and then place into a greased baking dish, top with bread crumbs and bake for 25 minutes at 375°F. Top with fresh chopped parsley (optional).
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