Broccoli Cheddar Mac Cheese Cups Recipes

MAC AND BROCCOLI CHEESE CUPS

Mac and Broccoli Cheese Cups image

It's the broccoli in these yummy mac and cheese cups that is sure to please!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

3 tablespoons butter or margarine
1/2 cup Progresso™ plain or Italian style panko crispy bread crumbs
4 oz uncooked elbow macaroni
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup milk
1 package (12 oz) frozen broccoli and cheese
1 cup shredded sharp Cheddar cheese (4 oz)

Steps:

Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
Cook and drain macaroni as directed on package.
Meanwhile, melt remaining 2 tablespoons butter in 4-quart saucepan over low heat. Stir in flour and salt. Cook 1 minute, stirring with whisk. While continuing to stir, add milk. Cook and stir 1 to 2 minutes or until thickened and smooth. Stir in frozen broccoli and Cheddar cheese. Cover; cook 8 to 10 minutes, stirring occasionally, until thoroughly heated. Remove form heat; stir in macaroni until well blended.
Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.

Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g

BROCCOLI MAC & CHEESE BAKE

Broccoli Mac & Cheese Bake image

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

Ingredients

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

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.

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