Mac n Broccoli Casserole
There’s something endlessly comforting about a baked pasta dish, especially when it’s bubbling with cheese and topped with a golden, crunchy crust. This mac and broccoli casserole is easy, flexible, and a great way to use up whatever veggies you’ve got kicking around. I like to go with broccoli because I love how it goes with the cheese sauce, but don’t stress if you’ve got cauliflower, spinach, or even some frozen peas instead. This dish is all about warmth, ease, and that luscious, creamy mornay that pulls it all together. It’s cozy food at its finest.
Ingredients
Base
300g (ish) cooked macaroni
5 green onions (white part only)
½ crown of broccoli, cut into florets
Cheese Sauce (Mornay)
1 tbsp butter
2 tbsp flour
500 ml (2 cups) milk
Salt + pepper to taste
2 cups cheese (I used a blend of cheddar, mozzarella, jalapeño Monterey Jack, and parmesan)
Topping
⅓ cup Panko breadcrumbs
½ cup cheese
5 green onions (green part only)
Instructions
Cook the macaroni until al dente according to the package. Steam your broccoli until just tender—still a bit of bite.
Chop your green onions and separate the whites from the greens.
Make the sauce: In a pot, melt the butter, then whisk in the flour and cook for 1–2 minutes to get rid of that raw flour taste. Slowly stream in the milk, whisking constantly. Bring it to a gentle boil over medium heat and stir until it thickens. Season with salt and pepper. Take the pot off the heat and whisk in the cheese until smooth and melty.
Fold in the macaroni, steamed broccoli, and the green onion whites.
Pour everything into a baking dish. In a small bowl, mix the Panko, cheese, and green onion greens, then sprinkle it over the top.
Broil for a few minutes until golden brown and crispy on top.
Pannkakor / Swedish Crepes
Pannkakor have always been a childhood favorite—simple, quick to make, and universally loved. Whether served warm or cold, they’re endlessly versatile and perfect for any occasion.
Traditionally, I enjoy them with jam and whipped cream or fresh berries, but today I mixed it up with vanilla protein yogurt, peanut butter, and banana. They're also great on the go: I love spreading them with jam, rolling them up, and packing them for a hike or a day at the beach.
No matter how you serve them, pannkakor are pure comfort food.
Ingredients
This recipe makes about 8–10 pancakes and serves 4, depending on the size of your pan.
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
3 eggs
Butter (for frying)
Instructions
In a bowl, mix together the flour and salt.
Whisk in half of the milk until smooth.
Add the remaining milk and eggs, and whisk until fully combined.
Let the batter rest for about 10 minutes.
Heat a frying pan over medium heat and melt a small amount of butter.
Pour in a thin layer of batter and swirl to coat the pan evenly.
Fry each pancake one at a time until golden on both sides.
Serve warm or cold, rolled or folded, sweet or savory—pannkakor are whatever you want them to be.