Broccoli Mac And Cheese Casserole Food

BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 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 MAC & CHEESE BAKE

Steps:

• Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. , In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese., Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. , Bake, uncovered, at 375° until bubbly, 20-25 minutes.

CREAMY BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
• Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
• Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
• Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
• Bake in the preheated oven until bubbling and browned, about 30 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.

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.

SKINNY BROCCOLI MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook broccoli and elbow macaroni in the boiling water, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Melt butter in a large, heavy skillet over low heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add flour; cook until golden and well combined, about 1 minute. Raise heat to medium-high. Whisk in milk and chicken broth and bring to a boil. Cook and stir until sauce is smooth and thick, about 5 minutes more. Season with salt and pepper. Remove from heat.
• Stir Cheddar cheese into the sauce; add the cooked broccoli and macaroni. Mix well and pour into the prepared baking dish. Top with breadcrumbs and Parmesan cheese. Spray cooking spray on top.
• Bake in the preheated oven until set, 15 to 20 minutes. Place under the broiler; cook until breadcrumbs are golden, about 3 minutes more.

BROCCOLI, HAM AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook onions in butter until almost soft, add garlic and cook all until soft.
• Sprinkle flour over butter/onion mixture, stir to form a roux.
• Slowly pour in milk and broth. Stir until somewhat thickened. Add cheese, salt and pepper. Continue to stir until thickened.
• Spread ham, broccoli and rice in 9x9 glass casserole pan (or similar).
• Pour cheese mixture over top.
• Bake for 15 minutes.
• Sprinkle fried onions on top. Bake for another 15 min until cheese is bubbling but not burnt!
• Note: I was out of milk and didn't want to cook rice or broccoli ahead of time. I did the onion - flour steps the same, then upped the liquid (3 Cups broth) and just added the raw rice and broccoli to the pan, let the mixture of stuff come to a boil, then simmered for a few minutes; stirred in the cheese; sprinkled the onions on top; baked for 20min. Yum!

EASY WEEKNIGHT DINNER: BROCCOLI MACARONI & CHEESE CASSEROLE

Steps:

• Preheat oven to 400˚F with rack at center oven
• Bring 5 to 6 quarts of water to boil for pasta in large pot
• For broccolini, trim ends, halve larger pieces, and cut it into bite-sized pieces and florets
• For broccoli, trim and cut into stalks, slice stalks into planks, cut planks into bite-sized batons or pieces, and cut florets into bite-sized pieces
• Crush crackers with your hands or in a large plastic bag with a mallet or rolling pin
• Combine the crumbs in a bowl with parsley and about half of the grated Parm
• Peel and crush garlic or grate or chop
• In a sauce pan or deep skillet, heat EVOO, 2 turns of the pan, over medium to medium-high heat, melt butter into oil and swirl in garlic 30 seconds, sprinkle in flour and whisk to bubble, add salt and pepper and nutmeg, then add stock or broth and half n half
• Whisk to thicken a few minutes to thinly coat the back of a spoon, add cheddar and remaining Parm cheese
• Meanwhile, boil pasta 2 minutes less than package directions, about 7 to 8 minutes
• Add broccolini or broccoli after 3 minutes
• Reserve a half-cup of water, drain and return pasta and broccoli to the pot
• Add all of the sauce and toss, use a splash of reserved pasta water if needed to thin
• Toss 1 minute, then transfer to casserole dish, top with cracker mixture and bake to bubble and brown, 5 minutes or so
• Cool a few minutes to serve

VEGAN BROCCOLI MACARONI AND CHEESE BAKE

Steps:

• Place cashews in a medium bowl. Cover with an inch of boiling water. Let sit at least 15 minutes before using.
• Cook pasta according to package instructions, until al dente.
• Remove the broccoli stem and chop broccoli into florets. Using your preferred method, steam broccoli for 2-3 minutes, until tender but not completely soft.
• To make the cashew sauce, start by draining water from the soaked cashews. To a a blender, add the drained cashews, soy milk, nutritional yeast, flour, garlic powder, onion powder, salt, turmeric and apple cider vinegar.
• Blend on medium speed until smooth and creamy, about 1 minute. It may take longer with depending on the strength of your blender. Taste for seasonings.
• Lightly oil an 8x11 or 11x11-inch casserole dish. Add cooked pasta, broccoli, and chickpeas. Cover with the cashew sauce and sprinkle with freshly ground black pepper to taste. Stir with a mixing spoon to combine.
• Melt 1/4 cup vegan butter in a small bowl in the microwave or stove top. Stir in the panko breadcrumbs, paprika and cayenne pepper. Crumble this mixture on top of the assembled casserole.
• Bake at 350 degrees F on the middle oven rack for 15 minutes, or until the panko breadcrumbs are golden and the casserole is hot and bubbling.
• Remove from the oven and let rest for 5 minutes before serving. Enjoy warm topped with additional freshly ground black pepper.

MAC-N-CHEESE CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Completely cook the chicken in the oil. Drain.
• Set aside cooked chicken, broccoli, bacon and shredded cheese.
• Cook the macaroni and cheese as directed on the package.
• Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside.
• Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese.
• Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese.
• Pour the milk and egg mixture over the top.
• Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon.
• Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.

MAC AND CHEESE WITH HAM & BROCCOLI

Steps:

• Preheat oven to 350° if you are baking the pasta.
• Break the broccoli florets into very small pieces, no bigger than 3/4 inch each. Shred the blocks of cheese and set aside.
• Cook the 8 ounces (half box) pasta 1 minute shy of al dente, according to package directions.
• Meanwhile, in a deep skillet, melt the butter over medium-high heat. Add the broccoli florets and sauté for 4 minutes. Sprinkle the flour, ground mustard, garlic powder and salt over the broccoli and mix with the broccoli for 2 minutes.
• Very slowly, start gradually adding in the cream, stirring continuously. Continue doing this until all of the cream is incorporated. Then start stirring in the milk very gradually until it is all incorporated in the broccoli cream sauce. (Only use 1 1/2 cups milk if you aren't baking the pasta with breadcrumbs.)
• Add the ham to the cream sauce and slowly start mixing in the grated cheddar and gouda cheese, until you have a silky smooth cheese sauce.
• When the pasta is done cooking, immediately drain it and drizzle with olive oil. Mix the pasta with the olive oil so it is well coated. Fold the pasta into the cheese sauce until everything is well combined.
• At this point you can serve the mac and cheese as a saucy pasta topped with Parmesan, or you can continue with baking the pasta with breadcrumbs.
• OPTIONAL - Pour the mac and cheese into a 9x13 sprayed baking dish. Sprinkle the top with the shredded Parmesan.
• Add 2 tablespoons butter to a small bowl and cook in the microwave for 30-60 seconds until melted. Stir the breadcrumbs into the butter until they are well coated. Sprinkle the buttered breadcrumbs over the top of the mac and cheese in the casserole. Bake at 350° for 30 minutes.

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.

SLOW COOKER MACARONI AND CHEESE WITH BROCCOLI

Steps:

• Spray the inside of slow cooker with cooking spray.
• Stir uncooked macaroni and vegetable oil together in the slow cooker until pasta is coated.
• Stir Cheddar cheese, evaporated milk, milk, broccoli, salt, and black pepper with macaroni until fully combined.
• Cover the cooker and cook on Low until macaroni is tender and the sauce is bubbling, 2 1/2 to 3 hours, stirring often to reduce sticking.

BAKED BROCCOLI MAC AND CHEESE

Steps:

• Preheat the oven to 400F.
• Melt 1 tbsp of the light butter in a large, deep frying pan over medium heat.
• Add the 2 tbsp of flour, and whisk. The flour and butter will mix and form clumps.
• Cook for 1-2 minutes.
• Add the milk, whisking as you pour it in.
• Continue to cook over medium heat, whisking often to break down the clumps.
• Cook for 10 minutes or until the sauce thickens significantly.
• Add the seasonings, stir to combine.
• Chop the American cheese slices into small pieces. Measure out 2 cups of the fat free cheddar.
• Add both cheeses to the mixture, whisking to help break them down and melt.
• Stir until all of the cheese has melted, then set aside until the pasta is done.
• Bring a large pot of water to a boil. (This should be done simultaneously as the sauce is cooking so that they finish at the same time).
• Add the pasta; cook for 2 minutes less than the package directions advise. (For the corkscrew pasta I used, it recommended 11 minutes. So the total cook time for my pasta was 9 minutes).
• Chop the broccoli into bite-sized florets.
• During the last two minutes of cooking, (in my example, 7 minutes in) add the broccoli florets to the water.
• If using frozen broccoli, it does not need to boil. Just defrost the florets and add them to the dish.
• Using a slotted spoon, remove the cooked pasta and broccoli from the pot and add them to the cheese sauce.
• Stir thoroughly so that all ingredients are well mixed.
• Spray a casserole dish with nonstick cooking spray, and then pour the mac and cheese in. Smooth out the top.
• Add the remaining butter to a small bowl and melt it.
• Stir in the breadcrumbs. The mixture will resemble wet sand.
• Sprinkle the breadcrumbs over the casserole dish and then pop it in the oven.
• Cook for 20 minutes or until the top is lightly golden brown.

BROCCOLI MAC AND CHEESE WITH BACON AND POTATO NUGGET TOPPING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

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.

BROCCOLI AND TUNA MACARONI AND CHEESE CASSEROLE

Steps:

• Prepare shells and cheese dinner according to package direction; drain but do not rinse.
• Return cooked shells to hot pot.
• Add in liquid cheese packet (from the shells & cheese dinner), condensed soup, milk, tuna, thawed broccoli, onion and garlic powder.
• Gently stir to mix well.
• Pour into a casserole dish.
• In a small bowl, mix together melted butter and breadcrumbs.
• Sprinkle the buttery breadcrumbs on top of the casserole.
• Bake; uncovered for 25-30 minutes.

BAKED VEGAN MAC AND CHEESE CASSEROLE

Steps:

• Heat your oven to 350°F/175°C.
• In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 to 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9x13 baking pan.
• Steam 2 cups of broccoli florets for 5 to 7 minutes. Set aside to cool.
• In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over medium heat until the mixture is smooth and bubbly.
• Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
• Cook the sauce until it thickens and bubbles. Stir in the nutritional yeast flakes.
• Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they're equally distributed throughout the pan.
• Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 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.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Place a pot of water on to boil for macaroni.
• Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.