Broccoli White Cheddar Mac Cheese Recipe 435 Recipes

BROCCOLI & WHITE CHEDDAR MAC & CHEESE RECIPE - (4.3/5)

Steps:

• Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside. Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain. Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste. Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.

BROCCOLI CHEDDAR MAC 'N' CHEESE RECIPE BY TASTY

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!

BROCCOLI CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
• Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
• Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

BROCCOLI AND CHEDDAR MAC 'N' CHEESE

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.