Broccoli And Macaroni Recipes

MACARONI CHEESE WITH BROCCOLI RECIPE

Steps:

• Heat the oven to 200°C, gas 6. Cook the macaroni in a large pan of salted water for 5 mins. Cut the broccoli into small florets add to the pan and cook for a further 3 mins until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.
• To make the sauce: melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 min. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.
• Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.
• Add the sweetcorn and pour into the dish, fork the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 mins until the dish is bubbling and the top is golden.

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 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.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

MACARONI AND BROCCOLI CASSEROLE

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.

MACARONI AND CHEESE WITH BROCCOLI

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

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.