Broccoli Mac n' Cheese

Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta. Peel and roughly chop the onions and garlic. Chop the broccoli florets into bite-sized pieces. Drain and roughly chop the artichoke hearts. Add the panko breadcrumbs, dried oregano, and 2 tbsp olive oil to a medium bowl. Toss to evenly coat the oregano breadcrumbs.

Place a large pot over medium-high heat with the butter. Once melted, add the chopped onions and garlic. Cook until the onions soften, about 3 to 5 minutes. Add the flour, stirring constantly, and cook until toasted, about 1 to 2 minutes. Measure out 2½ cups almond milk and add to the pot. Stirring constantly, bring the sauce to a simmer. Cook until slightly thickened, about 5 to 6 minutes.

Working in batches if necessary, add the sauce, shredded mozzarella, and a pinch of salt to a blender. Blend on low until the cheese sauce is smooth.

Add the shell pasta to the boiling water, stir, and cook until al dente, about 7 to 8 minutes. Add the broccoli florets to the pot with the cooking pasta and cook until bright green and slightly tender, about 1 to 2 minutes. Drain and rinse the pasta and broccoli under cool water to stop the cooking process. Return to the pot, off of the heat. Add the chopped artichoke hearts and cheese sauce to the cooked pasta and broccoli in the pot. Stir to combine.

Transfer the broccoli mac and cheese to a 9x13 inch baking dish and top with oregano breadcrumbs. Sprinkle with a pinch of salt and pepper. Bake until the breadcrumbs are golden brown and the sauce is bubbly, about 5 to 8 minutes. Serve the broccoli mac n’ cheese hot, family-style. Enjoy!