Broccoli Cheese Mac N Cheese Food

BROCCOLI CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
• Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
• Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

BROCCOLI AND CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Spray the cut sides of the squash with nonstick cooking spray and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast in the oven until fork tender, about 40 minutes. Remove from the oven and let cool. Increase the oven temperature to 450 degrees F.
• Toss the broccoli with the olive oil on a rimmed baking sheet. Season with salt and pepper and roast in the oven until tender, about 10 minutes. Remove from the oven and switch the oven to broil.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cauliflower and cook until both are tender, 6 to 8 minutes. Drain then transfer to a large bowl.
• Meanwhile, melt the butter in a small saucepan. Pour into a small heatproof bowl; add the panko, Parmesan and thyme. Stir to combine and set aside.
• Pour the vegetable broth into the same small saucepan and warm over medium heat. Transfer to a blender. Scoop the squash flesh into the blender. Add the Cheddar, feta, yogurt, paprika, 1 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Carefully blend until smooth. Pour over the macaroni and cauliflower in the large bowl.
• Add the roasted broccoli to the large bowl and toss with the sauce, pasta and cauliflower until thoroughly coated. Transfer to a 9-by-13-inch baking dish, cover with the breadcrumbs and broil until browned, about 10 minutes.

MAC AND CHEESE WITH BROCCOLI AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
• Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes.

BROCCOLI AND CAULIFLOWER GRATIN MAC N CHEESE

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
• Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
• To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.

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 MAC AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
• Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
• Bake 20 min. or until heated through.

BROCCOLI CHEDDAR MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Prepare 1 box of Mac 'N' Cheese according to instructions on box.
• Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
• Top with desired garnish. Serve immediately.
• Enjoy!

BROCCOLI-CHEESE MACARONI & CHEESE

Steps:

• Prepare Dinner as directed on package, adding slaw to the boiling water for the last 3 min. of the Macaroni cooking time.
• Stir in shredded cheese.

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!

ALL-IN-ONE BROCCOLI MACARONI AND CHEESE

Steps:

• In a saucepan, bring water and milk barely to a boil over medium heat.
• Add macaroni, reduce heat to low and simmer for 5 minutes.
• Add thawed broccoli and cover.
• Simmer for another 3-4 more minutes, or until liquid is almost absorbed, and broccoli is heated through.
• Add cheese sauce mix and butter, and stir until well blended.
• Add salt and pepper to taste.
• Stir in grated cheese, if using, until melted.

HAM, BROCCOLI, MAC 'N CHEESE CASSEROLE

Steps:

• Cook pasta according to directions on pasta box.
• Drain, but do not rinse.
• In same pan that you cooked the pasta in, add margarine and onion.
• Cook until onion is slightly softened, add flour and stir until well combined.
• Add milk a little at a time, until slightly thickened, you might not need all the milk.
• Then add dry mustard,cayenne pepper, salt and pepper.
• Remove from heat.
• Add up to 1 1/2 cups of cheese, and stir until melted.
• Add pasta back to cheese mixture, stir until well combined.
• Then stir in broccoli and diced ham.
• Place into a greased 2 quart baking dish.
• Sprinkle top with remaining cheese, and bake in a pre heated 350 degree oven for 35 minutes.

BROCCOLI AND CHICKEN BAKED MAC & CHEESE

Steps:

• Preheat oven to 350.
• Heat about 1 tbsp olive oil in a large saucepan over Medium/High heat. Add chicken to the pan and saute until done, seasoning with salt and pepper if preferred.
• If broccoli florets are not already cooked and chopped, do this now. You can buy frozen chopped broccoli to save time.
• Add chicken and broccoli to the already cooked macaroni pasta. Toss to make sure it is well mixed.
• In a medium mixing bowl, combine the cheddar cheese soup, evaporated milk, sour cream, milk, Parmesan and seasoned salt. Add the butter after everything else is mixed.
• Cover with plastic wrap and cut a few slits in the top to vent.
• Microwave for 4 minutes to melt butter and heat the rest of the soup mixture. Make sure butter is melted when finished. If not, stir and microwave for another minute or two.
• To assemble the macaroni, layer 1/2 of the macaroni/chicken/broccoli mixture in the bottom of a sprayed 9x13 glass baking dish. Top with half of the cheese soup mixture. Top with half of the shredded cheese.
• Repeat all three layers one more time.
• Bake, uncovered, for 25 minutes or until the edges are bubbly and the cheese on top is melted. If the top is already browned, skip the next step.
• Turn oven to BROIL and allow macaroni to remain in the oven for 5 minutes until the cheese on top is lightly browned. You may even want to keep the oven door open a crack to watch the top and make sure it doesn't burn.
• You can make this a day or two ahead of time, cover with plastic wrap and keep in the fridge until you are ready to bake it. Just remove it from the fridge about 45 minutes before baking so it comes up to room temperature and cooks evenly.

SUPER EASY BROCCOLI MAC 'N CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Grease a 13-inch x 9-inch baking dish. Cook the pasta as directed on the package, adding the bell pepper during the last three minutes of cook time. Drain the pasta and return it to the saucepan.
• Meanwhile, cook the broccoli and cheese sauce as directed on the package. Stir the cooked broccoli mixture, chicken, milk and cayenne pepper into the pasta. Pour the pasta mixture into the baking dish.
• In a small bowl, stir together the bread crumbs, Parmesan cheese and Italian seasoning; stir in the olive oil using a fork. Sprinkle the bread crumb mixture over the top of the pasta mixture.
• Bake for 15-20 minutes, or until the top is golden brown and the pasta is hot.

CHEESY BROCCOLI MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook broccoli according to package directions until crisp-tender; drain. Add the cheese; cook and stir over medium-low heat until cheese is melted. , Drain macaroni; transfer to a large bowl. Stir in the cheese mixture. Sprinkle with bacon.

BAKED MACARONI AND CHEESE W/ BROCCOLI

Steps:

• Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
• Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
• Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
• Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving. (5 WW Points/ serving).