Macaroni Cheese Broccoli Bake Recipes

Steps:

• Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. , In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese., Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. , Bake, uncovered, at 375° until bubbly, 20-25 minutes.

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:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Steps:

• Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
• If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
• When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
• Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F.
• While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
• Add this paste to the boiled milk, and stir thoroughly.
• When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
• Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
• For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
• Bake for 30 minutes.

Steps:

• Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
• Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
• Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
• Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving. (5 WW Points/ serving).

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!

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

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.

Steps:

• Bring large pot of salted water to boil for pasta and broccoli. Cook pasta and broccoli together, according to package directions for al dente, and drain.
• Make bread crumb topping:.
• In small bowl mix together bread crumbs and 1 tbs. olive oil. Set aside.
• Preheat oven to 375 degrees F. Spray a baking dish with cooking spray.
• While pasta cooks, heat a large sauce pot over medium heat. Add 2 tbs. olive oil, onion and garlic. Cook stirring occasionally for 1 minute. Add 4 tbs. butter and melt, then add flour. Whisk until roux bubbles, then cook for 1 more minute.
• Whisk in milk, stock, ground mustard and cayenne pepper. Bring to a boil. Simmer sauce stirring occasionally for about 5 minutes.
• Remove from heat add cheese and season with salt and pepper to taste. Mix well until cheese melts.
• Add drained pasta and broccoli to cheese sauce, mix well to combine. Transfer to baking dish. Top with bread crumb topping and spray lightly with cooking spray.
• Bake for 30 to 40 minutes, until brown and bubbly.