Broccoli And Macaroni Hollandaise Food

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

BROCCOLI CHEESE MAC 'N' CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a baking dish.
• Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside.
• Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up.
• Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

BROCCOLI AND MACARONI HOLLANDAISE

Steps:

• Preheat oven to 350°F.
• Cook macaroni in boiling salted water until tender.
• Drain, and set aside.
• While macaroni is cooking, melt the butter and stir in the flour, salt and pepper.
• When that mixture is smooth, add the milk slowly, and cook, stirring constantly, until thickened.
• Fold in the mayonnaise.
• Place layers of macaroni, broccoli and sauce in a greased 1 1/2 quart casserole dish, ending with sauce.
• Sprinkle with cheese.
• Bake for 20 minutes.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

MACARONI AND BROCCOLI CASSEROLE

Steps:

• Melt butter; stir in flour salt and pepper.
• Add milk gradually, stirring constantly.
• Cook until thickened, stirring often.
• Remove from heat and stir in cheese and mayonnaise.
• Cook macaroni in boiling, salted water according to package directions.
• Cook just until tender; do not overcook.
• Drain, rinse, and drain again.
• Place a layer of macaroni, then a layer of chopped cooked broccoli in greased 1-1/2 quart casserole.
• Pour some of the sauce over broccoli.
• Repeat layers, ending with sauce.
• Bake at 350 degrees for about 20 minutes, or until thoroughly heated.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

ONE-POT BROCCOLI MAC AND CHEESE

Steps:

• In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
• Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!