Broccoli Cheddar Mac N Cheese Recipes

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.

Steps:

• Prepare 1 box of Mac 'N' Cheese according to instructions on box.
• Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
• Top with desired garnish. Serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Spray the cut sides of the squash with nonstick cooking spray and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast in the oven until fork tender, about 40 minutes. Remove from the oven and let cool. Increase the oven temperature to 450 degrees F.
• Toss the broccoli with the olive oil on a rimmed baking sheet. Season with salt and pepper and roast in the oven until tender, about 10 minutes. Remove from the oven and switch the oven to broil.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cauliflower and cook until both are tender, 6 to 8 minutes. Drain then transfer to a large bowl.
• Meanwhile, melt the butter in a small saucepan. Pour into a small heatproof bowl; add the panko, Parmesan and thyme. Stir to combine and set aside.
• Pour the vegetable broth into the same small saucepan and warm over medium heat. Transfer to a blender. Scoop the squash flesh into the blender. Add the Cheddar, feta, yogurt, paprika, 1 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Carefully blend until smooth. Pour over the macaroni and cauliflower in the large bowl.
• Add the roasted broccoli to the large bowl and toss with the sauce, pasta and cauliflower until thoroughly coated. Transfer to a 9-by-13-inch baking dish, cover with the breadcrumbs and broil until browned, about 10 minutes.

Steps:

• Place a pot of water on to boil for macaroni.
• Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.

Steps:

• In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
• Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!