Colmans Broccoli Macaroni Recipes

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.

COLMAN'S BROCCOLI MACARONI

Steps:

• Trim the broccoli by removing from the base stem and removing any leaves attached. Always leave a decent amount of stem on each head of broccoli; they're really good for you and tasty. You'll need 3 saucepans for this recipe, so 3/4 fill the first saucepan with cold water (enough to cover the broccoli) and bring it to the boil. Add the broccoli to the pan and simmer for 20 minutes. All of the other cooking will be done within this 20 minutes as well.
• After 8 minutes, bring the 2nd saucepan of water to the boil and add the macaroni. Reduce to simmer and stir occasionally. This will take 10-11 minutes. After another 5 minutes, add your peas to the same saucepan as your pasta and turn it to a medium heat.
• Now take the 3rd saucepan, add your Colman's mixture and the milk and simmer for the remaining time. Stir this mixture constantly, as it will boil over very quickly and you need to remove all of the lumps.
• Once the 20 minutes is finished, drain the peas and pasta and cool down the largest of your saucepans by running it under the cold tap for a couple of seconds. Add the peas and pasta to the saucepan. Drain the broccoli and carefully cut it up into small pieces. Add the broccoli and the cheese sauce to the saucepan and mix it all together thoroughly.

CHICKEN AND BROCCOLI MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
• Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
• Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

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-HAM MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender., In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full)., Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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.

BROCCOLI MACARONI & CHEESE

Steps:

• Prepare pasta according to package instructions, adding broccoli during the last 4 minutes of boiling time. Drain thoroughly. Return to pot.
• Meanwhile, melt butter in a sauce pan over medium heat.
• Slowly whisk in flour, reducing heat if necessary, cook for 1-2 minutes stirring constantly and eliminating clumps.
• Slowly whisk in the evaporated milk/water. Add dry mustard and garlic powder. Cook for 3-5 minutes, stirring constantly, until it thickens to your desired consistency. The thicker it is, the drier the end product.
• Remove from heat and whisk in the cheeses.
• Pour cheese sauce over the broccoli and pasta and stir to combine.
• Add salt and pepper to taste.

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

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.

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.