Broccoli White Cheddar Mac Cheese Recipe 435

BROCCOLI & WHITE CHEDDAR MAC & CHEESE RECIPE - (4.3/5)

Broccoli & White Cheddar Mac & Cheese Recipe - (4.3/5) image

Provided by MissAlyssaG

Number Of Ingredients 8

Ingredients

3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Steps:

Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside. Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain. Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste. Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.

BROCCOLI CHEDDAR MAC 'N' CHEESE

Broccoli Cheddar Mac 'n' Cheese image

Provided by Trisha Yearwood

Time 40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
4 cups freshly grated mild Cheddar
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground yellow mustard
4 cups broccoli florets, finely chopped
10 round butter crackers, hand crushed
1/4 cup chopped fresh flat leaf parsley

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.

BROCCOLI CHEESE MAC 'N' CHEESE

Broccoli Cheese Mac 'n' Cheese image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons salted butter, plus more for the baking dish
1 pound elbow macaroni
1 stalk celery, finely diced
1/2 head broccoli, stalks largely removed, broken into very small florets
1/2 medium onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon dry mustard
2 cups whole milk
1 cup chicken or vegetable broth
1/4 cup half-and-half
2 1/2 cups grated sharp Cheddar
1 cup cubed processed cheese, such as Velveeta
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

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.

WHITE CHEDDAR MAC & CHEESE

White Cheddar Mac & Cheese image

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese

Steps:

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.

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