Macaroni Omelet With Broccoli Cheese 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.

MEDITERRANEAN BROCCOLI & CHEESE OMELET

Steps:

• Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

MACARONI OMELET WITH BROCCOLI & CHEESE

Steps:

• Mix eggs with parsley, broccoli and macaroni and the cubed cheese and pepper (if using).
• Scramble in a nonstick skillet until fluffy (about 3 minutes).
• Sprinkle with Parmesan cheese and serve.

MAC AND CHEESE WITH BROCCOLI AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
• Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes.

BROCCOLI AND CHEESE OMELET

Steps:

• Bring 1 inch of water to a boil in a large saucepan. Dropped in chopped broccoli and cook just until soft and bright green. Drain, place broccoli in a small bowl and stir in the cheese.
• Blend egg, egg whites, hot sauce, salt and pepper briskly with a fork in a medium bowl.
• Heat oil in a 7-10 inch nonstick skillet over medium high heat until hot.
• Tilt the skillet to swirl oil over the surface. Pour in the egg mixture and wait 2-3 minutes, then sprinkle broccoli cheese mixture over the omelet. Continue to cook until almost set and the bottom is golden. This should take about 1 minute.
• Use a spatula to fold the omelet.

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.

BROCCOLI MAC AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
• Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
• Bake 20 min. or until heated through.

EASY BROCCOLI-CHEESE OVEN OMELET

Steps:

• Heat oven to 425ºF.
• Place broccoli in microwaveable 9-inch-square baking dish sprayed with cooking spray. Add water; cover with waxed paper. Microwave on HIGH 2 min. Drain; return broccoli to dish. Top with cheddar.
• Whisk cream cheese spread, eggs and Parmesan until blended; pour over broccoli.
• Bake 25 min. or until top is golden brown and center is set.

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.