Broccoli Macaroni and Cheese
An easy and light macaroni and cheese with broccoli and a bit of red pepper! ...
by Erika Nicole Kendall
I won’t lie. I’m not a huge lover of macaroni and cheese. It just always felt like “too much” as a side dish. However… if you want to really treat it like a casserole? Add a bit of herbs, some veggies and before you know it… you’ve got dinner in one big casserole dish!
1 cup uncooked elbow macaroni (approx 1/4th of a 16oz box)
1/3rd clove of minced garlic
1 cup chopped broccoli
1/4 cup of milk
1 egg
1 and 1/2 cups of mild cheddar
a pinch of salt
a pinch of pepper
a pinch of crushed red pepper
1/8th tsp paprika
Preheat your oven to 350 degrees F, and begin cooking your macaroni noodles according to the instructions. Once it’s finished, drain it and set it aside.
In a large bowl, whisk your egg and add your chopped broccoli, milk, and half of your cheese. Stir in your macaroni. Transfer everything to your casserole dish. Sprinkle your crushed red pepper and paprika over the top, then cover the top of the dish with the rest of your cheese. Bake for approximately 20 minutes, or until the top of your cheese is a light golden brown. Grab it out of the oven, sprinkle a very faint dusting of pepper on top, sprinkle your salt on top, and that’s it!
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6 Responses to “Broccoli Macaroni and Cheese”
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mac and cheese — ugh! miss that stuff!!
This sounds so good, I think I might try this next week.
Man, that looks good!
What is the recommended serving size? 1 cup?
Serving sizes are more relative to your activity levels than some arbitrary amount. If you weren’t active that day, eat smaller portions. If you were, you may need larger ones.
I am a mac and cheese lover…must try it. thanks!