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When it comes to creating a dish that combines nutrition, flavor, and fun, Cheesy Broccoli Paradise Boats stand out as a delightful choice. This innovative recipe transforms fresh broccoli into edible vessels filled with creamy macaroni and cheese, creating a dish that is not only visually appealing but also packed with essential nutrients. The combination of tender broccoli, rich cheese, and savory spices results in an explosion of flavors and textures that is sure to please both adults and children alike.

Baked Mac and Cheese Broccoli Boats

Elevate your family meals with Cheesy Broccoli Paradise Boats, a creative and nutritious dish that combines fresh broccoli and creamy macaroni and cheese. These edible vessels not only offer a fun way to enjoy vegetables but also burst with flavor and provide essential nutrients. Perfect for all ages, this delightful recipe allows for customization with different cheeses and spices, making it a versatile addition to your meal rotation. Bring joy to the table with this heartwarming comfort food!

Ingredients
  

4 large broccoli crowns (about 400g)

2 cups elbow macaroni (uncooked)

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

3 cups sharp cheddar cheese, shredded (divided)

1 cup mozzarella cheese, shredded (divided)

2 cups whole milk

1/4 cup all-purpose flour

1/2 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup breadcrumbs (for topping)

2 tablespoons melted butter (for breadcrumbs)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broccoli: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cut the broccoli crowns in half to create boats and blanch for 2-3 minutes until bright green. Remove and immediately place in ice-cold water. Drain and set aside.

    Cook the Pasta: In the same boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce: In a large saucepan over medium heat, heat the olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and sauté for another minute until fragrant. Sprinkle the flour, paprika, salt, and pepper over the onions and stir to combine.

        Create the Base: Gradually whisk in the milk, stirring continuously until the mixture thickens and bubbles (about 5-7 minutes). Remove from heat and stir in 2 cups of cheddar cheese and 1/2 cup of mozzarella until melted and smooth.

          Combine Pasta and Broccoli: In a large bowl, mix the cooked elbow macaroni, blanched broccoli, and cheese sauce until well combined. If you prefer a creamier texture, add a splash more milk.

            Stuff the Boats: Carefully spoon the mac and cheese mixture into the broccoli halves, packing them tightly.

              Prepare the Topping: In a small bowl, mix the remaining breadcrumbs with melted butter. Sprinkle the remaining 1 cup of cheddar and 1/2 cup of mozzarella cheese on top of the stuffed broccoli, followed by the breadcrumb mixture.

                Bake: Place the broccoli boats on a baking dish and bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings