Elbow Broccoli Bake Food

BROCCOLI BAKE

Steps:

• Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.
• Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.
• Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.
• Add the reserved broccoli, stir to coat, then pat the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)
• Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. (Tip: For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn't burn.) Let stand 5 minutes, then serve.

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.

ELBOW MACARONI WITH CRISPY BREADCRUMBS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
• Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
• When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
• If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.

ELBOW BROCCOLI BAKE

Steps:

• Preheat oven to 350.
• Bring a large pot of water to a boil.
• Cook Elbows for 7 minutes. Add broccoli and contine cooking 2 additional minutes. Drain.
• Mix together in empty pasta pot the cooked elbows, broccoli, 3 cups of mozzarella cheese, milk, 3/4 cup of Parmigiano cheese, onion, eggs and seasonings. (See Note below.).
• Spoon into a lightly greased 13 x 9 inch baking dish. (If desired, you could spoon into 2 8" square pans and freeze one.).
• Sprinkle with remaining Parmigiano and mozzarella cheeses. Cover and bake in a 350 degree oven for 40 minutes. Remove and let rest 10 minutes before serving.
• NOTE: After mixing ingredients together in pot, sample a bit before spooning into baking dish(s). If you prefer more seasonings, you could add garlic powder or other seasonings you're in the mood for to taste.

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!

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 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.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

Steps:

• Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
• Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
• Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
• Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
• Repeat, and bake 25 minutes.
• Let stand 10 minutes before serving.