Mac & Trees

mac-and-trees Mac & Trees -New School Cuisine Cookbook  Serves 10


    • Broccoli 1/2 pound
    • Water 1 gallon
    • Kosher salt, For the pasta water
    • Whole Wheat Macaroni 2/3 pound
    • Milk 1/4 gallon
    • Flour 1/2 cup
    • Ground Mustard Seed 1/4 Tsp
    • Grated Parmesan Cheese 1/3 cup
    • Ground Black Pepper to taste
    • Paprika 1/4 Tsp
    • Salted Butter 1/3 cup
    • Garlic Powder 1/4 Tsp
    • Onion Powder 1/4 Tsp
    • Worcestershire Sauce 1/4 Tsp
    • Cheddar Cheese 1 cup


  1. Preheat convection oven to 325 degrees or conventional oven to 350 degrees.
  2. Trim broccoli and cut into 1/2-inch pieces.
  3. Bring water and 5 tsp salt to a boil in a large stockpot. Cook pasta for 5 minutes. Add the broccoli and cook until the pasta is slightly underdone, about 2 minutes. Drain and transfer to a large bowl.
  4. Warm milk in a large pot over low heat.
  5. Whisk together flour, remaining 5 tsp salt, mustard, paprika and pepper in a large bowl.
  6. Melt butter in a large stockpot over low heat. Increase heat to medium. Whisk in the flour mixture and cook, whisking constantly for 2 minutes. Do not brown. Slowly whisk the warm milk into flour mixture, whisking constantly. Stirring until smooth & thickened. (If you add the milk too fast you will see lumps form. Do not add more milk until the mix bubbles; be careful not to let lumps form.)
  7. Stir in garlic powder, onion powder, Worcestershire sauce, and Cheddar and Parmesan cheeses. Cook, stirring, until the cheeses are melted, about 5 minutes. Remove from heat.
  8. Pour the sauce over the pasta and broccoli; stir to combine. Pour into a 9×11 inch pan sprayed with cooking spray.
  9. Bake in a convection oven for 25 minutes or conventional oven for 30 minutes. The internal temperature should be at 160 degrees.