A fun new twist on a childhood classic. This farro mac and cheese with broccoli is a lighter way to indulge in some good comfort food.
Every winter, I need to make all my favorite comfort food I've been missing during the warmer months. My absolute favorite is a big bowl of super cheesy macaroni and cheese. I was recently in a macaroni and cheese throw down and realized that I've been a bit of a stickler when it comes to making the same kind of macaroni and cheese on repeat. I am a sucker for a classic. After that experience though, I decided I needed to branch out a bit. But, you know, baby steps. So I decided to try out using something like farro as a healthier alternative to using pasta in my dish as it is higher in protein and fiber.
What I learned I liked about using farro was that there is a bit more chew and texture in the farro, plus a nice note of nuttiness that is perfect for the season. The only downside is that farro usually takes ages to make. At least, I thought it did until I tried Vigo Farro Boil-In-Bag. This farro cooks up in less time than other farro because it is pearled, which means the hull is partially removed, plus since it is pre-portioned in their bags, it makes it more convenient and easy to use. You can find it, plus their other products at your local grocery store or you can shop Shop Vigo’s online store.
To dress up this farro mac and cheese I usually add broccoli, but I will also sometimes add in chicken or top it with Vigo's Italian Style Seasoned Bread Crumbs which has 11 spices and Pecorino Romano Cheese. You can add in any other mix ins that you like, just as you would with any other macaroni and cheese. The possibilities are truly endless.
Farro Mac and Cheese with Broccoli
- 3 bags Vigo Farro Boil in Bag
- 2 cups broccoli florets
- 4 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- ⅓ cup all-purpose flour
- 2 ¼ cups milk
- 2 ½ cups shredded cheddar cheese
- Heat a large saucepan filled with salted water until boiling. Add the bags of farro and cook according to package directions.
- Remove the bags from the water, reserving the water and empty the farro into a bowl. Set aside.
- Add the broccoli to the reserved water in the saucepan and cook for about 1 - 2 minutes. Drain and leave the florets with the farro.
- In a large skillet, heat the butter and oil until the butter is melted and the mixture is shimmering. Add in the flour and mix well, cook until it is light brown.
- Slowly add in the milk, whisking well as you slowly drizzle in the milk ¼ cup at a time. Ensure there are no lumps in the mixture. Once all the milk is added, continue to cook until it is thick and creamy.
- Add salt and pepper to taste, then add in the cheese. Stir until the cheese is melted.
- Stir in the farro and broccoli. Serve hot.