Broccoli Cheddar Mac And Cheese Cups Recipes

BROCCOLI AND CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Spray the cut sides of the squash with nonstick cooking spray and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast in the oven until fork tender, about 40 minutes. Remove from the oven and let cool. Increase the oven temperature to 450 degrees F.
• Toss the broccoli with the olive oil on a rimmed baking sheet. Season with salt and pepper and roast in the oven until tender, about 10 minutes. Remove from the oven and switch the oven to broil.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cauliflower and cook until both are tender, 6 to 8 minutes. Drain then transfer to a large bowl.
• Meanwhile, melt the butter in a small saucepan. Pour into a small heatproof bowl; add the panko, Parmesan and thyme. Stir to combine and set aside.
• Pour the vegetable broth into the same small saucepan and warm over medium heat. Transfer to a blender. Scoop the squash flesh into the blender. Add the Cheddar, feta, yogurt, paprika, 1 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Carefully blend until smooth. Pour over the macaroni and cauliflower in the large bowl.
• Add the roasted broccoli to the large bowl and toss with the sauce, pasta and cauliflower until thoroughly coated. Transfer to a 9-by-13-inch baking dish, cover with the breadcrumbs and broil until browned, about 10 minutes.

BROCCOLI MAC & CHEESE BAKE

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.

BROCCOLI CHEESE MAC 'N' CHEESE

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 BROCCOLI CHEESE CUPS

Steps:

• Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
• Cook and drain macaroni as directed on package.
• Meanwhile, melt remaining 2 tablespoons butter in 4-quart saucepan over low heat. Stir in flour and salt. Cook 1 minute, stirring with whisk. While continuing to stir, add milk. Cook and stir 1 to 2 minutes or until thickened and smooth. Stir in frozen broccoli and Cheddar cheese. Cover; cook 8 to 10 minutes, stirring occasionally, until thoroughly heated. Remove form heat; stir in macaroni until well blended.
• Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
• Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.

BROCCOLI CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
• Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
• Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

BACON-BROCCOLI MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.
• In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.
• Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.
• Bake uncovered 15 minutes or until bubbly and cheese is melted.