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 onion 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 tsp 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 onion and garlic. Cook until the onion softens, about 3 to 5 minutes. Add the flour, stirring constantly, and cook until toasted, about 1 to 2 minutes. Add the almond milk, stirring constantly, and bring the sauce to a simmer. Cook until slightly thickened, about 4 to 5 minutes.

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 an 8x8 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!