Broccoli mushroom cheddar mac and cheese

How to Cook Recipes Broccoli mushroom cheddar mac and cheese using 9 ingredients and 12 steps

Broccoli mushroom cheddar mac and cheese - No artificial preservatives, sweeteners, flavors or colors from artificial sources. You've got a bowl full of pasta shells studded with broccoli florets and julienned carrots, all covered in a decadent blend of two (!) cheddar cheese sauces. Our best guess is that the cheese sauce contains both yellow cheddar—used in the eatery's top-selling soup—and Vermont white cheddar, made famous by Panera's macaroni dishes. Panera at Home's Broccoli Cheddar Mac and Cheese is currently making its way to retailers such as Food Lion, Giant, and more. You can use it to whip up plenty of other cheesy delights, like primavera mac and cheese rich with summer vegetables or broccoli cheddar mac and cheese cups made with crispy baked tortillas.

Melt the butter in a large, high-sided, oven-safe skillet.

I wasn't sure the broccoli would be sufficiently cooked, so I added it to the pasta for the last three minutes.

You can cook Broccoli mushroom cheddar mac and cheese using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients cook Broccoli mushroom cheddar mac and cheese

1. It's 2 broccoli heads.
2. Prepare 16 oz sliced mushrooms.
3. Prepare 1 small onion.
4. Prepare 4 cloves garlic.
5. Prepare 200 g grated cheddar cheese.
6. You need 16 oz elbow pasta (macaroni).
7. Prepare 1 cup milk.
8. It's 2 tbsp flour.
9. Prepare 2 tbsp butter.

Broccoli mushroom cheddar mac and cheese step by step

1. Steam broccoli florets while making sure that they are not overcooked. Keep aside.
2. Boil the pasta on salted water and keep aside.
3. Heat butter in a sauce pan, and saute garlic and onion for 3-4 minutes.
4. Add mushrooms and saute until tender. Add salt and pepper to taste and mix. For extra spice, use red pepper flakes.
5. Mix flour with 1/2 cut water and add this mixture to the sauce pan. Mix well (avoid lumps).
6. Slowly add milk while stirring. Turn off the heat.
7. Add in the grated cheese and mix until the cheese fully melts..
8. Mix in the steamed broccoli and boiled pasta..
9. Transfer the whole mixture to a oven proof greased pan..
10. Top with bread crumbs or Romano cheese.
11. Bake at 425 degrees Fahrenheit for 20 minutes or until cheese starts bubbling on the sides.
12. Serve hot with garlic bread.

Broccoli mushroom cheddar mac and cheese - Actually, it was created out of a silly mistake - I accidentally bought Cream of Broccoli soup instead of Cream of Mushroom soup. Considering my obsession with the broccoli cheddar combo, I just went with it and I'm SO glad I did - the flavor is perfect! I will say though, with all the cheese and cream soup, it is a bit heavy. Forget boxed mixes—there's nothing quite like from-scratch mac n' cheese, and this recipe is practically as easy, since it uses cheddar cheese soup as a shortcut to a rich, creamy cheese sauce. Topped with breadcrumbs for extra crunch and baked until the cheese is bubbly and the top is golden brown, this one-dish baked macaroni […] 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. In a large pot of salted boiling water, cook shells according to package directions until al dente. Thank you and good luck