Skillet Macaroni And Broccoli And Mushrooms And Cheese Food

SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE

Steps:

• Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
• Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
• Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
• Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
• Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes
• Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
• Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.

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.

SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE

Steps:

• Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
• Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
• Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
• Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
• Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
• Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
• Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.

SKILLET MACARONI AND CHEESE

Steps:

• Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
• Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

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!

SKILLET MACARONI AND CHEESE

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
• Transfer to bowl and wipe out skillet.
• Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
• Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
• Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
• Simmer until slightly thickened, about 1 minute.
• Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
• Sprinkle with toasted bread crumbs.
• Serve.