MAC AND CHEESE CASSEROLE WITH BROCCOLI RECIPES

Name: Greens mac 'n' cheese
Total time: 1 h
Yield: 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 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

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

Ingredients

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

CHICKEN, BROCCOLI AND CHEESE CASSEROLE RECIPE | FOOD ...

Chicken, Broccoli and Cheese Casserole Recipe | Food ... image

This casserole is super satisfying and creamy and uses a great trick to cut out extra butter and oil: Instead of making the traditional roux with butter, the cream sauce is thickened with a little flour.

Provided by Food Network Kitchen

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup all-purpose flour
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
3/4 cup shredded sharp Cheddar
4 cups medium broccoli florets
Cooking spray
3 cups frozen brown rice, thawed
1 rotisserie chicken, skinned, white and dark meat shredded (about 4 cups)
1/2 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

Nutrition Facts : Calories 430 calorie, FatContent 17 grams, SaturatedFatContent 7 grams, CholesterolContent 105 milligrams, SodiumContent 800 milligrams, CarbohydrateContent 30 grams, FiberContent 3 grams, ProteinContent 38 grams, SugarContent 1 grams

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
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