Broccoli Macaroni Italiano Food

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.

REALLY QUICK BROCCOLI PASTA

Steps:

• Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.

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.

CHICKEN AND BROCCOLI MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
• Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
• Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

BROCCOLI AND PASTA

Steps:

• Cut florets and parts of broccoli stems into bite-size pieces.
• In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
• Place hot pasta in a serving dish; top with broccoli mixture.
• Sprinkle with cheese.

BROCCOLI ITALIANO

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender., In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.

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.

MACARONI CHEESE WITH CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 200°C, gas mark 6. Cook the pasta in plenty of boiling water for 8 minutes until just tender. Place the cauliflower and broccoli in a steamer (or sieve) and set over the pasta for the last 5 minutes until almost tender. Drain the pasta and place in a 1.75 litre ovenproof baking dish with the vegetables. Melt the butter in a medium non-stick pan and stir in the flour. Cook for 1 minute until thick, then off the heat gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, then remove from the heat, stir in the cheese, mustard and seasoning and pour over the pasta and vegetables. Sprinkle the crust over the dish. Cook in the oven for 20-25 minutes until the top is crisp and golden. Serve as it is, or with grilled or roasted meats.

BAKED BROCCOLI WITH MACARONI AND CHEESE

Steps:

• 1. Preheat oven to 350F.
• 2. Using a large saucepan or Dutch oven, put 2 tablespoons of salt into boiling water then add macaroni and broccoli. Cook until pasta is al dente, drain.
• 3. Meanwhile, saute onion and bell pepper in olive oil until onion is almost clear.
• 4. Add garlic and saute another 1 - 2 minutes, being careful garlic does not burn.
• 5. Place macaroni/broccoli mixture with vegetables in a buttered 3-quart casserole.
• 6. Stir together basil, cheeses, sour cream, milk and salt in a separate bowl until well combined. Fold into pasta/vegetable mixture. Sprinkle mozzarella over the top.
• 7. Bake, uncovered, in 350F oven for 30 - 35 minutes or until cheese is good and bubbly. Enjoy!

BROCCOLI AND MACARONI WITH LOTS OF GARLIC

Steps:

• Separate the broccoli into florets. Peel the tough skin from the stem and slice. Finely mince the garlic into very small pieces. In a large pot add the oil and heat until hot but not smoking over medium heat. Add the garlic and cook for 3 to 4 minutes. Add the broccoli, toss to coat and reduce to low heat. Cover and cook until tender about 15 to 20 minutes. Add the salt, ½ of the grated Parmesan cheese and garlic powder. Toss to distribute and cook for another few minutes. While the broccoli is cooking bring a large pot of water with ½ tablespoon of salt to the boil. Cook the macaroni for 10 minutes or until al dente. (Tender but still with some bite). Drain well. Add the pasta to a large serving bowl. Pour the broccoli and garlic mixture over the macaroni. Season with black pepper and red pepper flakes (as desired to taste). Toss until thoroughly combined. Sprinkle the remaining parmesan cheese on top. Serve warm.

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

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.

PASTA CON BROCCOLI

Steps:

• Bring a large pot of salted (2 Tbsp kosher salt per gallon) water to boil. Remove and discard lower stems from broccoli and break into bite size florets. Add florets to boiling water and cook for 8 minutes until tender. When finished, set cooked broccoli aside making sure to not drain boiling water.
• Cook pasta in boiling water to al dente. While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a 1/3 cup of olive oil over medium-low heat until golden. After golden (about 2-3 minutes) add 1/2 tsp of crushed red pepper flakes to oil.
• Add the precooked broccoli to the pan and continue to saute for 2-3 more minutes to further soften broccoli. Before draining pasta reserve at least 2 cups of pasta water.
• Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute. Add the pasta into the pan along with a 1/2 cup of grated pecorino. Stir to thoroughly combine and continue to cook for 1 more minute.
• Taste test the pasta and adjust salt and pepper if necessary. Also, add more pasta water if required to achieve a loose consistency. Remove pan from heat and drizzle the 1/4 cup of extra virgin olive onto the pasta. Serve with more pecorino cheese, crushed red pepper, and extra virgin olive oil. Enjoy!

ITALIAN BROCCOLI & PASTA

Steps:

• In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
• Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!

CHEESY BEEF & BROCCOLI MACARONI

Steps:

• Brown meat in large skillet; drain. Return meat to skillet.
• Stir in water; bring to boil. Add macaroni and onion powder; stir. Cover; simmer on medium-low heat 8 min. or until macaroni is tender, stirring occasionally.
• Add VELVEETA and broccoli; cook and stir 8 to 10 min. or VELVEETA is melted and mixture is well blended.

BROCCOLI-HAM MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender., In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full)., Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

MACARONI AND CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Follow recipe for Creamy Macaroni and Cheese, adding broccoli to the boiling pasta during the last 3 minutes of cooking. Drain, then proceed to make the cheese sauce as directed. Stir chicken, tomatoes and basil along with the sauce into the hot pasta. Serve hot.

EASY ONE-PAN BROCCOLI MACARONI AND CHEESE

Steps:

• Gather the ingredients.
• Cook macaroni in a saucepan of boiling salted water, following package directions, adding chopped broccoli about 1 minute before macaroni is done. Drain in a colander.
• In the same saucepan over medium heat, melt the butter. Stir in the mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.
• Gradually whisk the milk into the flour mixture. Cook, stirring, until sauce is thickened and bubbling.
• Add cheese and continue stirring until cheese has melted. Taste and add salt, as needed.
• Add drained macaroni and broccoli and stir to combine thoroughly.
• Transfer to a serving dish or individual bowls.