MAC AND BROCCOLI CHEESE CUPS
It's the broccoli in these yummy mac and cheese cups that is sure to please!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
- Cook and drain macaroni as directed on package.
- Meanwhile, melt remaining 2 tablespoons butter in 4-quart saucepan over low heat. Stir in flour and salt. Cook 1 minute, stirring with whisk. While continuing to stir, add milk. Cook and stir 1 to 2 minutes or until thickened and smooth. Stir in frozen broccoli and Cheddar cheese. Cover; cook 8 to 10 minutes, stirring occasionally, until thoroughly heated. Remove form heat; stir in macaroni until well blended.
- Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
- Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
BROCCOLI CHEESE MAC 'N' CHEESE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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 MAC & CHEESE BAKE
My husband made a version of this casserole for me on our first date. Over the 11 years we've been married, we've made several changes to the ingredients and now it's even better than the original. -Lisa DeMarsh, Mount Solon, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
MUFFIN-TIN MAC AND CHEESE CUPS
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
- Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
- In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
- Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g
MAC AND CHEESE CUPS
I started making these for a close friend's daughter when she started eating solid food. She loves mac and cheese and could hold these in her tiny hands to feed herself. Now the adults like them more than the kids! They're always requested at potlucks. -Karen Lambert, Weaverville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 178 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 226mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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