Broccoli Mac Cheese Bake Recipes

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BROCCOLI MAC & CHEESE BAKE



Broccoli Mac & Cheese Bake image

My husband made a version of this casserole for me on our first date. Over the 11 years we've been married, we've made several changes to the ingredients and now it's even better than the original. -Lisa DeMarsh, Mount Solon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

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.

Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

BROCCOLI MAC AND CHEESE CASSEROLE



Broccoli Mac and Cheese Casserole image

Broccoli and cheese, long a staple in so many dinner recipes, have paired off to make this guaranteed family-pleaser: Broccoli Mac and Cheese Casserole!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups elbow macaroni, uncooked
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups small fresh broccoli florets, cooked
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/2 cup french-fried onions

Steps:

  • Heat oven to 350ºF.
  • Cook macaroni as directed on package, omitting salt.
  • Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
  • Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 490, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 70 mg, Sodium 770 mg, Carbohydrate 45 g, Fiber 2 g, Sugar 9 g, Protein 19 g

SKINNY BROCCOLI MAC AND CHEESE



Skinny Broccoli Mac and Cheese image

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid-friendly comfort food at its finest.

Provided by mikebern24

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 10

Number Of Ingredients 12

12 ounces high-fiber elbow macaroni (such as Ronzoni® Smart Taste®)
1 (12 ounce) bag fresh broccoli florets
cooking spray
1 ½ tablespoons butter
¼ cup minced onion
¼ cup all-purpose flour
2 cups milk
1 cup chicken broth
salt and ground black pepper to taste
2 cups shredded sharp Cheddar cheese
¼ cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook broccoli and elbow macaroni in the boiling water, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  • Melt butter in a large, heavy skillet over low heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add flour; cook until golden and well combined, about 1 minute. Raise heat to medium-high. Whisk in milk and chicken broth and bring to a boil. Cook and stir until sauce is smooth and thick, about 5 minutes more. Season with salt and pepper. Remove from heat.
  • Stir Cheddar cheese into the sauce; add the cooked broccoli and macaroni. Mix well and pour into the prepared baking dish. Top with breadcrumbs and Parmesan cheese. Spray cooking spray on top.
  • Bake in the preheated oven until set, 15 to 20 minutes. Place under the broiler; cook until breadcrumbs are golden, about 3 minutes more.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 34.9 g, Cholesterol 33.7 mg, Fat 11.4 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 386.4 mg, Sugar 4.4 g

MACARONI CHEESE WITH CAULIFLOWER AND BROCCOLI



Macaroni cheese with cauliflower and broccoli image

Family favourite

Time 50m

Yield 4

Number Of Ingredients 1

300g dried essential Waitrose Macaroni 300g pack cauliflower and broccoli florets 50 g butter 50 g plain flour 750ml essential Waitrose Skimmed Milk 100g vintage Davidstow Cheddar, grated 2 tsp Dijon mustard 2 tbsp Cooks' Ingredients Chilli & Coriander Crust

Steps:

  • Preheat the oven to 200°C, gas mark 6. Cook the pasta in plenty of boiling water for 8 minutes until just tender. Place the cauliflower and broccoli in a steamer (or sieve) and set over the pasta for the last 5 minutes until almost tender. Drain the pasta and place in a 1.75 litre ovenproof baking dish with the vegetables. Melt the butter in a medium non-stick pan and stir in the flour. Cook for 1 minute until thick, then off the heat gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, then remove from the heat, stir in the cheese, mustard and seasoning and pour over the pasta and vegetables. Sprinkle the crust over the dish. Cook in the oven for 20-25 minutes until the top is crisp and golden. Serve as it is, or with grilled or roasted meats.

Nutrition Facts : Nutritional Info Typical values per serving Energy 2598.264kJ 621.0kcal Fat 21.8g Saturated Fat 12.6g Sugars 12.3g Salt 1.8g Click here for more information about health and nutrition

MACARONI AND BROCCOLI CASSEROLE



Macaroni and Broccoli Casserole image

This is a good side dish or vegetarian main dish. Prep time approximate. Cook time allows for cooking macaroni and broccoli.

Provided by keen5

Categories     Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups milk
1/4-1/2 cup shredded cheese (your choice)
3/4 cup mayonnaise
1 (8 ounce) package elbow macaroni
2 cups chopped cooked broccoli (fresh or frozen)

Steps:

  • Melt butter; stir in flour salt and pepper.
  • Add milk gradually, stirring constantly.
  • Cook until thickened, stirring often.
  • Remove from heat and stir in cheese and mayonnaise.
  • Cook macaroni in boiling, salted water according to package directions.
  • Cook just until tender; do not overcook.
  • Drain, rinse, and drain again.
  • Place a layer of macaroni, then a layer of chopped cooked broccoli in greased 1-1/2 quart casserole.
  • Pour some of the sauce over broccoli.
  • Repeat layers, ending with sauce.
  • Bake at 350 degrees for about 20 minutes, or until thoroughly heated.

BROCCOLI CHEESE BAKE



Broccoli Cheese Bake image

This is a great casserole that I threw together one day when a friend requested Broccoli au Gratin for her birthday dinner. This is a great idea for those who aren't big fans of bread crumbs. Also, the eggs can be taken out for a great sauce and using skim milk and fat-free cheese works well, too. It's basically a great recipe that can be easily altered according to taste. Enjoy!

Provided by Leslie A.

Categories     Side Dish     Casseroles     Broccoli Casserole Recipes

Time 45m

Yield 7

Number Of Ingredients 8

8 cups fresh broccoli
½ cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 ¼ cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 15 g, Cholesterol 148.3 mg, Fat 33 g, Fiber 3 g, Protein 23.3 g, SaturatedFat 20.3 g, Sodium 284.8 mg, Sugar 5.4 g

MACARONI & CHEESE BROCCOLI BAKE



Macaroni & Cheese Broccoli Bake image

Make and share this Macaroni & Cheese Broccoli Bake recipe from Food.com.

Provided by the80srule

Categories     One Dish Meal

Time 50m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 15

2 cups macaroni (one box)
1 (10 ounce) package frozen chopped broccoli
1 1/2 cups 1% low-fat milk
4 tablespoons sour cream (or plain yogurt)
4 tablespoons flour
1 tablespoon 1% low-fat milk (yes, you need an extra tablespoon in addition to the 1.5 cups)
1/2 teaspoon Season-All salt
1 teaspoon mustard powder
3 dashes garlic powder
3 dashes turmeric
3/4 cup extra-sharp cheddar cheese, shredded
1 1/4 cups extra-sharp cheddar cheese, shredded
3 tablespoons unsalted butter
3 dashes Season-All salt
1 cup panko breadcrumbs

Steps:

  • Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
  • If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
  • When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
  • Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F.
  • While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
  • Add this paste to the boiled milk, and stir thoroughly.
  • When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
  • Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
  • For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
  • Bake for 30 minutes.

Nutrition Facts : Calories 762.3, Fat 36.7, SaturatedFat 22.1, Cholesterol 102.2, Sodium 676.9, Carbohydrate 74.8, Fiber 5.4, Sugar 9.1, Protein 33.7

ROASTED BROCCOLI MACARONI AND CHEESE RECIPE



Roasted Broccoli Macaroni and Cheese Recipe image

In the South, we know that mac and cheese is worthy of the Thanksgiving table-and everyone will love this version, which includes tender spears of roasted broccoli. Our Test Kitchen added cubes of Cheddar cheese to the pasta that melt as the pasta bakes, creating pockets of gooey goodness in every bite. The dish can be made through Step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature (about 30 minutes) before proceeding with Step 3.

Provided by Southern Living Test Kitchen

Categories     Macaroni

Time 1h10m

Yield Serves 10 (serving size: 1 cup)

Number Of Ingredients 17

6 cups broccoli florets (24 oz.)
1 teaspoon minced garlic (1 garlic clove)
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter (3 oz.)
1/3 cup grated yellow onion (from 1 small onion)
2 teaspoons dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 450°F. Toss together broccoli, garlic, olive oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper in a large bowl. Spread broccoli mixture in a single layer on a rimmed baking sheet, and bake in preheated oven until lightly browned, about 20 minutes.
  • Meanwhile, prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add onion, mustard, salt, black pepper, nutmeg, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Add flour, and cook, stirring constantly, until golden brown and smooth, about 2 minutes. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, until slightly thickened and mixture coats a spoon, about 5 minutes. Stir in Worcestershire sauce. Remove from heat, and stir in remaining 3/4 cup each of shredded Cheddar cheeses until melted. Stir in roasted broccoli, cooked pasta, and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) ceramic baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, about 30 minutes. Remove from oven, and increase oven temperature to broil. Sprinkle casserole with reserved shredded Cheddar cheeses, and broil 6 inches from heat until cheese is melted and golden brown, about 2 minutes. Remove from oven, and cool slightly on a wire rack, about 15 minutes. Serve immediately.

BROCCOLI MAC AND CHEESE



Broccoli Mac and Cheese image

Broccoli mac and cheese is all made in one dish, no boiling, no muss, no fuss, only easy delicious comfort food!

Provided by April Woods

Categories     Main Course

Number Of Ingredients 12

2 pounds raw chicken (small cubed (about 3 chicken breasts))
16 ounces mini shells (1 pound )
4 cups broccoli florets
1 pound finely shredded mild cheddar cheese
2 cups heavy cream
2 cups chicken broth or water
¼ teaspoon ground nutmeg
¼ teaspoon ground paprika
¼ teaspoon ground black pepper
½ teaspoon salt
1 - 2 cups seasoned bread crumbs
2 tablespoons melted butter

Steps:

  • Mix everything together in a large bowl.
  • Pour everything into a 9x13 casserole dish, scraping the sides well to get all the casserole ingredients out.
  • Using a large spoon or spatula, press casserole into dish so everything is tightly packed.
  • Cover securely with foil (first lengthwise, then widthwise) and bake on the center oven rack at 350 degrees for 60 - 70 minutes until the internal temperature of the casserole is at least 165 degrees Fahrenheit.
  • (Optional/not pictured) - mix together breadcrumbs and melted butter. Remove foil and sprinkle mixture over casserole. Broil 2 - 3 minutes until bread crumbs are browned (make sure you're using a broiler safe dish and watch closely!).
  • Allow to rest about 5 - 10 minutes before serving.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

MACARONI CHEESE WITH BROCCOLI RECIPE



Macaroni cheese with broccoli recipe image

Macaroni cheese with broccoli is a fab recipe to get kids eating more greens - it's a classic recipe that's packed full of veg which add extra flavour!

Provided by Jessica Dady

Categories     Dinner, Lunch

Time 40m

Yield Serves: 4

Number Of Ingredients 8

200g macaroni
350g broccoli florets
340g can sweetcorn, drained
40g butter
40g plain flour
600ml semi-skimmed milk, warmed
1tsp English mustard (optional)
175g strong Cheddar cheese, grated

Steps:

  • Heat the oven to 200°C, gas 6. Cook the macaroni in a large pan of salted water for 5 mins. Cut the broccoli into small florets add to the pan and cook for a further 3 mins until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.
  • To make the sauce: melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 min. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.
  • Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.
  • Add the sweetcorn and pour into the dish, fork the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 mins until the dish is bubbling and the top is golden.

Nutrition Facts : @context https, Calories 632 Kcal, Sugar 16.6 g, Fat 29.2 g, SaturatedFat 16.8 g, Sodium 1.29 g, Protein 29.5 g, Carbohydrate 66.9 g

BROCCOLI CHEESE MAC 'N' CHEESE



Broccoli Cheese Mac 'n' Cheese image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

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.

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From today.com


BROCCOLI MAC 'N CHEESE - FOOD REVOLUTION NETWORK
2021-09-29 Add the broccoli and heat over medium-high heat just until it comes to a boil. 5. Reduce heat to medium for a simmer, stirring often (to prevent it from sticking to the bottom of the pan) until the cheese thickens, about 5 minutes. 6. Stir the cooked macaroni into the cashew cheese mixture.
From foodrevolution.org


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