Best 5 Mac And Cheese With Broccoli And Tomatoes Recipes

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.

BROCCOLI AND BACON MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.
• Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes.
• Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.

MACARONI AND CHEESE WITH PORK, FIRE-ROASTED TOMATOES AND BROCCOLI

Steps:

• Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving.

CHEESY BROCCOLI MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook broccoli according to package directions until crisp-tender; drain. Add the cheese; cook and stir over medium-low heat until cheese is melted. , Drain macaroni; transfer to a large bowl. Stir in the cheese mixture. Sprinkle with bacon.

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.