SKILLET BROCCOLI-CHEDDAR MAC & CHEESE
Broccoli-just like pasta-makes a tasty pairing with sharp Cheddar. Here, we've combined all three ingredients in a homey casserole that's baked in a cast-iron skillet. Replacing some of the pasta in the dish with vegetables makes it more nutritious and helps you cut down on carbs.
Provided by Joy Howard
Categories Healthy Macaroni & Cheese Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, adding broccoli for the last minute of cooking. Drain.
- Wipe the pot dry and place over medium-low heat. Add butter and swirl until melted. Sprinkle flour over the butter; whisk until smooth. Slowly add milk, salt and smoked paprika; cook, whisking constantly, until the mixture bubbles and thickens, about 5 minutes. Remove from heat and stir in 1 cup Cheddar and Parmesan. Add the drained pasta and broccoli, stirring to coat well.
- Transfer the mixture to a 10-inch cast-iron skillet and sprinkle with panko and the remaining 3 tablespoons Cheddar. Bake until the cheese is melted and starting to turn golden, 15 to 20 minutes.
Nutrition Facts : Calories 363 calories, Carbohydrate 46 g, Cholesterol 38 mg, Fat 14 g, Fiber 6 g, Protein 17 g, SaturatedFat 8 g, Sodium 483 mg, Sugar 6 g
BROCCOLI CHEDDAR MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: mac 'n' cheese, broccoli, grated cheddar cheese, pepper
Provided by Julie Klink
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 471 calories, Carbohydrate 67 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, Sugar 9 grams
BROCCOLI CHEDDAR MAC AND CHEESE
This delicious Copycat Panera Broccoli Cheddar Mac and Cheese recipe is a creamy and delicious macaroni and cheese recipe that is loaded with broccoli florets and tender pipe rigate pasta all in a creamy cheese sauce.
Provided by Great Grub, Delicious Treats
Time 55m
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions for al dente. In the last 5 minutes, add broccoli to pasta. Drain and return to pan. Set aside.
- In a large skillet or frying pan, melt butter over medium heat.
- Add onions and carrots and sauté until onions are translucent and tender.
- Make a roux by sprinkling flour over the onions and carrots. Stir and cook flour for 2-3 minutes,
- Slowly pour milk, heavy cream, vegetable broth, stir and then add garlic powder, Slap Ya Mama, ground mustard, turmeric and black pepper into pan, stirring constantly until smooth.
- Reduce to low and let sauce thicken, stirring frequently.
- Once sauce has thickened, remove from heat, add both types of cheese, stir until combined then add broccoli and pasta to pan. Stir until combined and serve hot.
Nutrition Facts : Calories 852 kcal, Carbohydrate 74 g, Protein 30 g, Fat 49 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 159 mg, Sodium 1021 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving
MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
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.
BROCCOLI CHEDDAR MAC AND CHEESE
Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
Provided by Elise Bauer
Categories Dinner Side Dish Budget Casserole Comfort Food Kid-friendly
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Boil the pasta: Heat 4 quarts of water with 2 tablespoons salt in a large pot on high heat (for pasta). When the water comes to a boil, add the pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package instructions. (You want to cook the pasta al dente because it will continue to cook with the cheese mixture.) Rinse quickly in cold water to stop the cooking, drain and set aside.
- Steam the broccoli: While the pasta water is coming to a boil, steam the broccoli. Put a steamer rack in a pot with an inch of water. Bring to a boil. Add the broccoli florets, sprinkle with a little salt, and cover. Steam for 4 minutes. Then remove the broccoli from the pot to a bowl.
- Heat the milk: In a microwave or in a small pot on the stovetop, heat the milk until steamy. (Preheating the milk saves time in the next step when you are making the bechamel sauce.)
- Preheat oven broiler: at 500°F.
Nutrition Facts : Calories 457 kcal, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 21 g, SaturatedFat 15 g, Sodium 640 mg, Sugar 8 g, Fat 26 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
BROCCOLI CHEDDAR MAC 'N' CHEESE
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 12
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.
MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI
This is one of Rachael Ray's recipes. I have not tried it yet but, it looked so good when she made it. I plan on making this tonight.
Provided by Chef Eileen
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a pot of water on to boil for macaroni.
- 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.
- Heat a medium pan over 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.
- 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 a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
- Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
- Add cheese to milk sauce and stir to melt it in,about 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,transfer to a large serving platter and serve.
Nutrition Facts : Calories 818.1, Fat 35.9, SaturatedFat 19.1, Cholesterol 131.9, Sodium 587.6, Carbohydrate 73.9, Fiber 3.1, Sugar 9.4, Protein 48.6
ONE-POT BROCCOLI MAC AND CHEESE
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that's creamy with lots of sharp Cheddar, studded with broccoli and doesn't require making a roux. Instead, the sauce is thickened by the pasta's starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that's garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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 MAC & CHEESE BAKE
My husband made a version of this casserole for me on our first date. Over the 11 years we've been married, we've made several changes to the ingredients and now it's even better than the original. -Lisa DeMarsh, Mount Solon, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
BROCCOLI CHEDDAR MAC AND CHEESE CUPS
Prepare for the cutest mac and cheese with broccoli you've ever created-and all you need is a muffin pan!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 as a side dish
Number Of Ingredients 4
Steps:
- Pre-heat oven to 400°F. Prepare KRAFT Macaroni & Cheese according to package directions.
- Stir in shredded cheddar cheese until melted. Stir in cooked broccoli and1/2 cup of the panko bread crumbs.
- Spray one 12-cup muffin pan with cooking spray. Fill each cup with mac and cheese mixture (about 1/4 cup of macaroni and cheese). Push down gently to ensure that the cup holds its shape. Top with additional panko bread crumbs.
- Bake at 400 degrees for 15 minutes. Let cool at least 20 minutes before carefully removing with a spoon.
- *For home-style version: pour macaroni and cheese into a small, greased casserole dish and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON-BROCCOLI MAC AND CHEESE
Take normal mac and cheese to the next level with steamed broccoli, crispy bacon and Gouda and cheddar cheeses.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.
- In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.
- Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.
- Bake uncovered 15 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 650, Carbohydrate 61 g, Fat 1/2, Fiber 5 g, Protein 33 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1470 mg
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