Broccoli Mac & CheeseThere's nothing more comforting than a side of a delicious mac & cheese. There are various ways of making this common American staple and everyone has their own particular preference for how it "should be" made. Everyone loves a good baked mac & cheese and I have several other versions on this website. This time around, I decided to share a just as delicious no-bake version that is done completely stove-top. Although it won't have that golden-brown cheesy crust on the top, it is still deliciously cheesy overall and flavorful.
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If you're not into broccoli, you can easily omit them in this recipe and it'll still turn out just as great. You can also add cooked, cubed ham if you prefer adding in some meat. Give this one a try and let me know what you think!
Ingredients:
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1 lb. pkg (16oz) pasta of your choice (shells, elbow macaroni, etc.)
1 Broccoli crown 1/2 of a 16 oz pkg of Velveeta Queso Blanco 8 oz block White Extra Sharp Cheddar Cheese 1/2 of an 8 oz block of Mozzerella Cheese 1 tsp. Onion Powder 1 tsp. Goya Adobo 1 can (15 oz) Carnation Milk 4-5 tbsps. Butter 1/4 cup Flour 1 tbsp. Mustard Water Salt to taste |
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Directions:
1. Make small florets out of 1 broccoli head. Set aside.
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2. Add 1 pound package of pasta of your choice (shells, macaroni, etc.) to boiling salted water and cook according to the package directions until al dente.
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3. Right before draining the pasta, add in the broccoli florets. Mix for just a few seconds to blanch them then drain immediately. Pour cold water on the pasta and broccoli to cool it down just a bit.
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4. As the above steps take place, grate the cheeses. One 8 oz block of extra sharp white cheddar cheese and half a block of mozzarella cheese.
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5. Cut 1/2 a block of Velveeta Queso Blanco Cheese and cube it into smaller chunks. Reserve the other half for other future recipes.
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6. After the pasta is cooked and drained, return the pot back to medium heat and melt 4 - 5 tbsps. of butter.
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7. Add 1/4 cup of flour and stir frequently to make a roux. Avoid high heat so that it will not burn. Once it starts to foam up or make bubbles, you are ready for the next step.
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8. Add in the Velveeta Queso Blanco and mix frequently, taking care for it not to burn, until coated with the roux, and partially melted. Again, avoid high heat.
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9. Add in 1 can of carnation milk along with 1 tsp. onion powder and 1 tsp. Goya Adobo. Mix thoroughly until cheese is completely melted and incorporated. You may have to increase the heat slightly at this step.
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10. Add in 1 tbsp. of mustard and 1 cup of water, mix well until fully incorporated.
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11. Add about 3/4 of the total combined cheeses and mix until fully melted and incorporated. The sauce should be cheesy, smooth, thick, creamy, and stringy/stretchy; all the features of a delicious cheesy sauce.
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12. Pour the pasta and broccoli back into the pot with the cheese sauce. Mix to combine well. You can taste the pasta here and add salt to taste if desired, however, the saltiness of the cheese and the previous spices should suffice.
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13. Sprinkle the top with the remaining cheese. Cover the pot with it's lid and cook on low for an additional 15 minutes.
Alternatively, you can also place in a baking dish and bake in a pre-heated 350 degrees oven, uncooked, for 15-20 minutes, until cheese on top is lightly browned.
Alternatively, you can also place in a baking dish and bake in a pre-heated 350 degrees oven, uncooked, for 15-20 minutes, until cheese on top is lightly browned.
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This Broccoli Mac & Cheese is ready to be served and enjoyed!
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Posted June 30th, 2019
What do you think of this recipe? What's your favorite pasta of choice in these kind of recipes?
Let me know and comment below!
Let me know and comment below!