Colmans Broccoli Macaroni Recipes

BROCCOLI AND MACARONI WITH LOTS OF GARLIC

Steps:

• Separate the broccoli into florets. Peel the tough skin from the stem and slice. Finely mince the garlic into very small pieces. In a large pot add the oil and heat until hot but not smoking over medium heat. Add the garlic and cook for 3 to 4 minutes. Add the broccoli, toss to coat and reduce to low heat. Cover and cook until tender about 15 to 20 minutes. Add the salt, ½ of the grated Parmesan cheese and garlic powder. Toss to distribute and cook for another few minutes. While the broccoli is cooking bring a large pot of water with ½ tablespoon of salt to the boil. Cook the macaroni for 10 minutes or until al dente. (Tender but still with some bite). Drain well. Add the pasta to a large serving bowl. Pour the broccoli and garlic mixture over the macaroni. Season with black pepper and red pepper flakes (as desired to taste). Toss until thoroughly combined. Sprinkle the remaining parmesan cheese on top. Serve warm.

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.

COLMAN'S BROCCOLI MACARONI

Steps:

• Trim the broccoli by removing from the base stem and removing any leaves attached. Always leave a decent amount of stem on each head of broccoli; they're really good for you and tasty. You'll need 3 saucepans for this recipe, so 3/4 fill the first saucepan with cold water (enough to cover the broccoli) and bring it to the boil. Add the broccoli to the pan and simmer for 20 minutes. All of the other cooking will be done within this 20 minutes as well.
• After 8 minutes, bring the 2nd saucepan of water to the boil and add the macaroni. Reduce to simmer and stir occasionally. This will take 10-11 minutes. After another 5 minutes, add your peas to the same saucepan as your pasta and turn it to a medium heat.
• Now take the 3rd saucepan, add your Colman's mixture and the milk and simmer for the remaining time. Stir this mixture constantly, as it will boil over very quickly and you need to remove all of the lumps.
• Once the 20 minutes is finished, drain the peas and pasta and cool down the largest of your saucepans by running it under the cold tap for a couple of seconds. Add the peas and pasta to the saucepan. Drain the broccoli and carefully cut it up into small pieces. Add the broccoli and the cheese sauce to the saucepan and mix it all together thoroughly.