Broccoli Macaroni Italiano Recipes

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.

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.

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.

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.

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.

REALLY QUICK BROCCOLI PASTA

Steps:

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

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!

CHEESY BROCCOLI MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook broccoli according to package directions until crisp-tender; drain. Add the cheese; cook and stir over medium-low heat until cheese is melted. , Drain macaroni; transfer to a large bowl. Stir in the cheese mixture. Sprinkle with bacon.

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.

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.

ROASTED BROCCOLI MACARONI AND CHEESE RECIPE

Steps:

• Preheat oven to 450°F. Toss together broccoli, garlic, olive oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper in a large bowl. Spread broccoli mixture in a single layer on a rimmed baking sheet, and bake in preheated oven until lightly browned, about 20 minutes.
• Meanwhile, prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add onion, mustard, salt, black pepper, nutmeg, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Add flour, and cook, stirring constantly, until golden brown and smooth, about 2 minutes. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, until slightly thickened and mixture coats a spoon, about 5 minutes. Stir in Worcestershire sauce. Remove from heat, and stir in remaining 3/4 cup each of shredded Cheddar cheeses until melted. Stir in roasted broccoli, cooked pasta, and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) ceramic baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, about 30 minutes. Remove from oven, and increase oven temperature to broil. Sprinkle casserole with reserved shredded Cheddar cheeses, and broil 6 inches from heat until cheese is melted and golden brown, about 2 minutes. Remove from oven, and cool slightly on a wire rack, about 15 minutes. Serve immediately.