Best 2 Elbow Macaroni With Crispy Breadcrumbs And Broccoli Recipes

Indulge in a delightful culinary journey with our versatile elbow macaroni recipes, ranging from the classic American baked macaroni and cheese to the Mediterranean-inspired pasta with roasted red pepper sauce. Experience the perfect balance of flavors and textures in our creamy pesto macaroni salad, featuring fresh basil and pine nuts. For a quick and easy meal, try our one-pot macaroni with sausage and vegetables, packed with savory flavors. If you're craving something hearty and comforting, our baked macaroni with crispy breadcrumbs and broccoli is sure to satisfy. Explore a world of taste with our diverse collection of elbow macaroni recipes, catering to every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ELBOW MACARONI WITH PINE NUTS, LEMON AND FENNEL

Elbow Macaroni with Pine Nuts, Lemon and Fennel image

Provided by Geoffrey Zakarian

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1/4 cup red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup toasted Mediterranean pine nuts
2 tablespoons finely chopped kalamata olives
1 tablespoon minced red cherry peppers
1 tablespoon chopped capers
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 small fennel bulb, trimmed, cored and thinly sliced, plus 1/2 cup fennel fronds, coarsely chopped
1/4 cup chopped fresh mint leaves
3 cups elbow macaroni (about 12 ounces)
1/2 cup freshly grated Pecorino-Romano

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.

ELBOW MACARONI WITH CRISPY BREADCRUMBS AND BROCCOLI

Elbow Macaroni with Crispy Breadcrumbs and Broccoli image

This recipe is from the Nov. 2014 issue of Food Network Magazine. We absolutely loved this! The breadcrumbs are just delicious with the pasta u0026amp; broccoli. I would say this serves 2 adults u0026amp; 2 kids, when using as a main dish.Notes about this recipe:I made the recipe exactly as is, except that I left out the parsley and I made my own broth, as always. I used high-quality parmesan cheese, not the unrefrigerated canister from the pasta aisle.

Provided by ChooseFI

Categories Recipe

Time 35m

Number Of Ingredients 10

Ingredients

Kosher salt
6 TBS extra-virgin olive oil, plus more for drizzling
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
1 cup grated parmesan cheese
12 oz elbow macaroni
1 head broccoli, cut into small florets (about 4 cups)
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 cup chicken stock

Steps:

Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.

Nutrition Facts :

Tips:

To make the perfect crispy breadcrumbs, use a combination of panko and regular breadcrumbs. This will give you a nice texture and flavor.
If you don't have panko breadcrumbs, you can make your own by toasting regular breadcrumbs in a pan with some butter until they're golden brown and crispy.
For a more flavorful dish, add some grated Parmesan cheese to the breadcrumbs.
If you like your broccoli a little more tender, you can blanch it before roasting.
To save time, you can use frozen broccoli florets.
If you don't have a food processor, you can chop the broccoli and breadcrumbs by hand.
Serve the pasta immediately after it's cooked for the best flavor and texture.

Conclusion:

This elbow macaroni with crispy breadcrumbs and broccoli is a quick and easy weeknight meal that's packed with flavor. The crispy breadcrumbs add a nice texture and flavor to the pasta, and the broccoli adds a healthy dose of vegetables. This dish is sure to be a hit with the whole family.