MAC AND CHEESE BROCCOLI CHICKEN RECIPES

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BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND - FOO…



Broccoli Cheese Mac 'n' Cheese Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 15

4 tablespoons salted butter, plus more for the baking dish
1 pound elbow macaroni 
1 stalk celery, finely diced 
1/2 head broccoli, stalks largely removed, broken into very small florets 
1/2 medium onion, finely diced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
2 cups whole milk 
1 cup chicken or vegetable broth 
1/4 cup half-and-half 
2 1/2 cups grated sharp Cheddar 
1 cup cubed processed cheese, such as Velveeta 
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs 

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.

GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES



Greens mac 'n' cheese | Jamie Oliver vegetarian recipes image

A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!

Total Time 1 hours

Yield 6

Number Of Ingredients 12

1 large leek
3 cloves of garlic
400 g purple sprouting or tenderstem broccoli
40 g unsalted butter
½ a bunch of fresh thyme (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450 g dried macaroni
30 g Parmesan cheese
150 g mature Cheddar cheese
100 g baby spinach
50 g flaked almonds

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
    3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
    4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
    6. Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
    7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
    8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

Nutrition Facts : Calories 619 calories, FatContent 25.1 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 75.1 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0.9 g salt, FiberContent 6.4 g fibre

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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
    3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
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    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
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