We have a rule in this family. There is no cheese allowed in the house unless we are making naan bread pizzas, baked mac and cheese, or cheesecake. Without having cheese in the house at all times of the day, it becomes special. It is a special treat. And I don't have to worry about my daughter pooping her undies because of her dairy sensitivity (yes, I have one of those kids). Not to mention, we only keep those super tiny portions of ice cream in the house during Grey's Anatomy season. Thursdays are wonderful from October to May.
Not only does she have a dairy allergy, but I get really nauseous when I eat dairy. It has never been a staple in my life, and it isn't in hers either. Dairy is sort of gross. It is boobie milk from a cow. So it is rare that we consume it because I have a hankering that it is probably the reason most people are dying...who knows, though.
A few weeks ago, my family asked me to make baked mac-and-cheese. I smiled. I ran to the store, grabbed a bag of cheese and came home to whip it up. This baked mac and cheese is delicious and not super clogging (yup, I said it).
This casserole holds up well for a few days, and it works wonderfully in school lunches.
1. Preheat oven to 375 degrees F. Coat a 9 x 9 baking dish with cooking spray.
2. Set a large pot of salted water to boil. Add pasta and broccoli together; cook until tender.
3. In a large pan set to medium heat, melt butter. Add onion and cook 1 minute. Whisk in flour and cook another minute. Whisk in milk and broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook sauce about 5 minutes, or until smooth and thick. Season with salt and pepper.
4. Once sauce has thickened, remove from heat. Add cheddar, stirring until well blended. Add pasta and broccoli; mix well. Pour into prepared baking dish. Top with grated parmesan and breadcrumbs. Lightly coat top with cooking spray.
5. Bake for 15-20 minutes, then broil for 2-4 minutes to get the breadcrumbs golden.