Tasty Broccoli

11 months ago

mac & cheese ls

Cook this and watch your kids ask for a second serving of broccoli!



Recipe by Chef Melissa Sison

Photographed by John Ocampo of Studio 100

Makes 2-3 servings


250 g Penne or Macaroni pasta, boiled until al dente

3 cups Water

1 head Broccoli, cut into florets

½ Onion, chopped

2 cloves Garlic


Cream sauce:

1 cup Evaporated milk

1 cup Quick melt cheese, grated

2 tbsps Parmesan cheese, grated

½ cup Cream

Salt and pepper to taste

Pinch of nutmeg

Pinch of dried marjoram



  1. Preheat oven to 375°F in a stockpot, bring 3 cups of water to a boil. Once boiling vigorously, add the onions, garlic and broccoli florets. After about 5 minutes, pick out about 5 to 6 pieces of broccoli florets. Rinse in cold water to stop cooking and set aside.
  2. Leave the remaining broccoli in the stockpot and continue to boil until the broccoli is soft. Once the broccoli is cooked and tender, place in a blender together with the onions and garlic from the water. Add more water if necessary to get a more liquid purée. It should have the texture of a purée (not soupy).
  3. Transfer the broccoli purée into a saucepan and add evaporated milk.
bring this mixture to a boil over medium heat. Once boiling, lower the fire and add the grated cheeses. Use a wire whisk to melt and smoothen out the sauce.
Add a pinch of nutmeg and marjoram.
if too thick, add cream and stir until cheeses are totally melted. Taste and adjust seasoning with salt and pepper. Remove from heat.
  4. Stir in the boiled penne or macaroni pasta until the pasta is totally smothered with the cheese sauce. Transfer to a serving dish and top with the reserved broccoli florets. Bake in a pre-heated 375 °f oven for about 15-20 minutes until golden.
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