Green Mac & Cheese with Italian Sausage, Broccoli Rabe & Lemon-herb Crumbs
By Carla Hall
Green Mac & Cheese with Italian Sausage, Broccoli Rabe & Lemon-herb Crumbs
By Carla Hall
Yield/Serves:
6
Lemon-Herb Crumb Topping (skillet)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups panko
- 2 large garlic cloves, minced
- ½ cup / 2 oz finely grated Parmesan
- 2 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- Zest of ½ lemon
- ½ teaspoon kosher salt
Macaroni & Green Cheese Sauce
- 2 teaspoons kosher salt, plus more for pasta water
- 1 pound dried elbow macaroni
- 1 pound sweet Italian sausage, casings removed
- ½ cup (1 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk (divided)
- ¾ cup heavy cream
- 1 large bunch broccoli rabe, trimmed (about 8 oz)
- 1 packed handful baby spinach
- ½ teaspoon ground white pepper
- 1½ tablespoons mustard powder
- 14 oz coarsely grated extra-sharp cheddar
- 2 oz grated Gruyère or Fontina
- ½ cup / 2 oz grated Parmesan
- Zest of ½ lemon
Macaroni & Green Cheese Sauce
Bring a large pot of generously salted water to a boil. Add the broccoli rabe and blanch for 2 minutes, until bright green and just tender. Transfer immediately to an ice bath to stop the cooking. Drain and squeeze very dry.
In a blender, combine the blanched broccoli rabe, spinach, and ¾ cup of the milk. Blend until completely smooth and silky. Set aside.
Bring the same pot of salted water back to a boil. Add the macaroni and cook just until barely al dente, about 2 minutes shy of package directions. Drain and set aside without rinsing.
Meanwhile, heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer to a bowl, leaving about 1 tablespoon of fat in the pot.
In the same pot, melt the butter over medium-low heat. Sprinkle in the flour and whisk continuously to form a smooth roux. Cook, stirring, until lightly golden and fragrant, about 4 minutes.
Gradually whisk in the remaining milk and the heavy cream. Increase heat to medium and bring to a gentle simmer, whisking constantly, until thick enough to coat the back of a spoon, about 3 minutes.
Whisk in the broccoli rabe–spinach purée until fully incorporated and evenly green. Add the salt, white pepper, and mustard powder. Reduce heat to low.
Add the cheddar, Gruyère (or Fontina), and Parmesan in batches, whisking until fully melted and smooth before adding more. Remove from heat and stir in the lemon zest.
Fold in the cooked sausage and drained macaroni, stirring gently until evenly coated and heated through.
Making the Herb-Lemon Crumbs
In a large skillet over medium heat, melt the butter with the olive oil. Add the panko and garlic and cook, stirring frequently, until golden brown and fragrant, 4–6 minutes.
Transfer to a bowl and let cool slightly. Stir in the Parmesan, parsley, thyme, lemon zest, and salt.
Spoon the mac and cheese into a warm serving dish and top generously with the herb-lemon crumbs. Serve immediately.