mac n' cheese plus broccoli mushroom!

So who doesn't like mac n' cheese? The ultimate comfort food. BUT...when you hope to attempt to eat nutritiously to extend your late stage quality of life, classic mac n' cheese does not cut it. We've tried adding various veggies in the past to assuage our food conscience, first Romanesco cauliflower, later butternut squash, both successful. This time we went with broccoli, a veggie insulted by George W. Bush, who was not a very reliable source of information on many issues it turns out. And mushrooms, not very sexy but still qualifying as a veggie additive. We loved it. bob had three generous helpings. With some Wine Spectator 91 rated Falanghina white wine. Which makes everything go down better.

ingredients

1 lb elbow macaroni, we used Barilla protein fortified pasta for the first time

your favorite mac recipe, we used gruyere and cheddar and some unidentified cheese remnants from the fridge

panko bread crumbs for the topping.

instructions?

1. You can do this, we have confidence in your kitchen skills.
2. Prep the broccoli and mushrooms before cooking the pasta.
3. Then bake for a bit with a panko cheese topping.
4. Enjoy.

notes

1. Who reads these recipe stories, anyway? What is the point of recording detailed instructions if no one takes us seriously? And if you are a fan, you can figure this out based on the veggie additives we suggested.
2. Barilla, still Italian family owned and with the largest pasta factory in the world, located in Parma, Italy. For the longest time we De Cecco fans have been unjustifiably prejudiced against this mammoth company for reasons we do not entirely understand. Go figure.
3. Our first mac n' cheese recipe: slightly different macaroni and cheese (and ) garlic-herb mac & cheese.
4. mac and cheese and squash?
5. jamie oliver greens mac 'n' cheese with Romanesco! 
6. Illustrations available.