Ingredients
- 500 g of macaroni
- 1 onion
- 1 garlic clove
- 2 broccoli heads
- 1 drizzle of olive oil
- 50 g butter
- 60 cl of milk
- 50 g flour
- 100 g of cheddar
- 100 g of Monterey Jack (American cow’s milk cheese)
Preparation
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Cook the pasta in a large saucepan of boiling salted water following the indications appearing on the packaging.
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Peel and chop the onion and garlic. Decrease 1 broccoli head in flowers, grate the second.
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In a frying pan, brown the onion and garlic with the drizzle of olive oil. Add the broccoli flowers and continue cooking for 5 min.
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Preheat the oven in grill mode.
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In another saucepan, make the béchamel: melt the butter, add the flour and cook for 3 min over low heat.
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Pour the milk little by little and thicken, always over low heat, without ceasing to mix. Then add the cheeses.
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Pour the pasta, sautéed broccoli flowers and grated broccoli into a baking dish. Pour the béchamel and mix well. Salt, pepper. Pass 5 min under the grill.
