MAC N CHEESE CUPS RECIPES

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BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND ...



Broccoli Cheese Mac 'n' Cheese Recipe | Ree Drummond ... 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.

MAC AND CHEESE – INSTANT POT RECIPES



Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

  • Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
  • Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  • Salt to taste.

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