BAKE MAC AND CHEESE RECIPES

BROCCOLI MAC & CHEESE BAKE RECIPE: HOW TO MAKE IT

Broccoli Mac & Cheese Bake Recipe: How to Make It image

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

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

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, FatContent 21g fat (12g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 25g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

3-VEG MAC 'N' CHEESE RECIPE - BBC GOOD FOOD

3-veg mac 'n' cheese recipe - BBC Good Food image

Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

Ingredients

150g butternut squash, cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek, finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread, blitzed into crumbs

Steps:

Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
Cook the pasta according to the pack instructions.
Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Nutrition Facts : Calories 680 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.25 milligram of sodium

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