I mentioned that I thought there was plenty of cheesy sauce in the original recipe to add some pasta... Well, I gave it a try and do recommend this Creamy Broccoli Macaroni and Cheese, and if you have some leftover ham, turkey or chicken (heck, use up that last grilled burger or two)... Toss it in and wa-la, dinner is served:@) If you've ever had a mac & cheese turn out dry, you'll be pleased with this easy, foolproof recipe folks. Using frozen broccoli makes this extra convenient, and the cracker crumb top is totally optional-I my opinion... It makes it a little fancier for company, but I do like the idea of this side dish or casserole for leftovers more.
Be sure to cut the broccoli bite size, this package had some ~large~ pieces. And it's always best to use freshly grated cheese from a block... Full disclosure: I did use a store bought finely grated cheddar here:@)
Honestly, if you want to microwave the broccoli and drain it, just heat everything up in a non-stick skillet until the cheese melts... You can even skip the oven part:@)
Creamy Broccoli Macaroni and Cheddar Cheese Casserole
1/2 C dry macaroni
12 oz frozen broccoli, thawed
10 oz cream of chicken soup
1/4 C milk or half and half
1 C shredded cheddar cheese
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp seasoned salt-I'm using Walmart's brand these days
Half of a sleeve of saltines (or Ritz) crackers, crushed
dots of butter for top
- Cook macaroni in boiling water for 8 minutes, drain and run under cold water to cool off. Drain well.
- Lightly blot the broccoli with paper towels, cut into bite size pieces. I just give the broccoli a light squeeze with clean fingers to remove some of the water.
- Mix everything except crackers and butter, pour into 1 - 1 1/2 quart casserole dish.
- If using, sprinkle crackers over top, dot with a little butter here and there.
- Bake at 350 degrees for 30 minutes or until broccoli is tender and cheese is melted.
Let's use up those leftovers and
Have a Happy Day:@)
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