Ingredients:

  • 1 cup (237ml) mayonnaise (full-fat for best flavour)
  • ½ cup (118ml) sour cream or Greek yogurt
  • ½ cup (packed, 15g) fresh parsley leaves
  • ¼ cup (packed, 7.5g) fresh basil leaves
  • ¼ cup (packed, 7.5g) fresh chives, chopped
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon anchovy paste (optional, but highly recommended for depth of flavour!)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons (30ml) water (or more, as needed to thin)
  • 1 pound (454g) elbow macaroni (or other small pasta shape)
  • 4 tablespoons (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese (or other melting cheese)
  • 1 large head (approx. 500g) broccoli, cut into small florets

Instructions:

  1. Combine all Green Goddess ingredients in a blender or food processor. Blend until smooth, adding more water if needed to reach desired consistency. Taste and adjust seasoning.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta is cooking, steam or lightly boil the broccoli florets until tender-crisp. Drain well and set aside.
  4. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  5. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt, pepper, and nutmeg.
  6. Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth.
  7. Stir in the cooked pasta, Green Goddess sauce, and broccoli florets into the cheese sauce. Pour into a greased 9x13 inch baking dish. If desired, top with extra cheese or breadcrumbs and bake at 350°F (175°C) for 15-20 minutes, or until bubbly and golden brown. Alternatively, serve directly from the saucepan for a creamier texture.