Organic Macaroni with Mustard Cream Sauce and Braised Broccoli Stems
A twist on classic macaroni: no cheese, but a creamy mustard sauce with ham and chives, topped with butter-braised broccoli stems. Inspired by chef Rik de Jonge.
Wat erin gaat
- macaroni pasta
- shallot (or red onion)
- cream
- fresh chives
- diced ham
- mustard (a big spoon)
- broccoli stems
- butter
- garlic
- salt and pepper
Hoe doe je het
- 01
Cook macaroni according to package directions; drain and set aside.
- 02
Blanch broccoli stems in boiling water for a few minutes, then drain.
- 03
In a small saucepan, melt butter and add garlic. Braise the broccoli stems slowly until tender. Set aside.
- 04
Finely dice the shallot (or red onion) and sauté in a saucepan until translucent.
- 05
Add cream, chopped chives, and diced ham to the saucepan. Stir.
- 06
Add a big spoon of mustard and stir until the sauce is uniform and yellow. Season with pepper.
- 07
Pour the sauce over the cooked macaroni and mix well.
- 08
Top with the braised broccoli stems. Serve and enjoy.
“The best organic macaroni - with a twist!”
The best organic macaroni - with a twist! No cheese this time 🙌 Inspired by top chef Rik de Jonge from Restaurant Madeleine, Utrecht. The trick? You first make the sauce, then finish the maceroni in it. And for the final touch: slowly braised broccoli stems in butter and garlic 🤤 How to make the sauce: Gently fry a shallot Add cream, fresh chives, and diced ham Then the secret weapon: a big spoon of mustard Mix in the macaroni and you’re done. Simple, surprising & insanely tasty! And what do I drink with it? Seawater - yes, it’s pure drinking water made from seawater. Mineral-rich, refreshing, and sustainable! #OrganicFood #FoodReel #Macaroni #InspiredByChefs #MadeWithLove #Seawater #restaurantmadeleineutrecht
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