HOMEMADE MAC AND CHEESE WITH BROCCOLI RECIPES

Name: Macaroni & Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 c. dried macaroni; 1 whole egg; 1/4 c. (1/2 stick or 4 tablespoons) salted butter; 1/4 c. all-purpose flour; 2 1/2 c. whole milk; 2 tsp. (heaping) dry mustard, more if desired; 1 lb. cheese (such as cheddar, jack and/or fontina), grated; 1/2 tsp. salt, more to taste; 1/2 tsp. seasoned salt, more to taste; 1/2 tsp. ground black pepper; Optional spices: cayenne pepper, paprika and/or thyme

BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEM…

Best Macaroni and Cheese Recipe - How to Make Homem… image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Provided by Ree Drummond

Categories comfort food dinner main dish side dish snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 c. dried macaroni
1 whole egg
1/4 c. (1/2 stick or 4 tablespoons) salted butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. (heaping) dry mustard, more if desired
1 lb. cheese (such as cheddar, jack and/or fontina), grated
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper
Optional spices: cayenne pepper, paprika and/or thyme

Steps:

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

ONE-POT BROCCOLI MAC AND CHEESE RECIPE - NYT COOKING

One-Pot Broccoli Mac and Cheese Recipe - NYT Cooking image

In the time it takes to make boxed macaroni and cheese, you can have a homemade version that’s creamy with lots of sharp Cheddar, studded with broccoli and doesn’t require making a roux. Instead, the sauce is thickened by the pasta’s starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that’s garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound elbow macaroni
1 pound broccoli, stem and florets coarsely chopped
2 1/2 cups whole milk
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon garlic powder
8 ounces coarsely grated sharp Cheddar (about 2 cups)
Black pepper

Steps:

In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That’s OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don’t see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!

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