Best Macaroni And Cheese With Pork Fire Roasted Tomatoes And Broccoli Recipes

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ROASTED BROCCOLI MACARONI AND CHEESE RECIPE



Roasted Broccoli Macaroni and Cheese Recipe image

In the South, we know that mac and cheese is worthy of the Thanksgiving table-and everyone will love this version, which includes tender spears of roasted broccoli. Our Test Kitchen added cubes of Cheddar cheese to the pasta that melt as the pasta bakes, creating pockets of gooey goodness in every bite. The dish can be made through Step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature (about 30 minutes) before proceeding with Step 3.

Provided by Southern Living Test Kitchen

Categories     Macaroni

Time 1h10m

Yield Serves 10 (serving size: 1 cup)

Number Of Ingredients 17

6 cups broccoli florets (24 oz.)
1 teaspoon minced garlic (1 garlic clove)
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter (3 oz.)
1/3 cup grated yellow onion (from 1 small onion)
2 teaspoons dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

  • Preheat oven to 450°F. Toss together broccoli, garlic, olive oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper in a large bowl. Spread broccoli mixture in a single layer on a rimmed baking sheet, and bake in preheated oven until lightly browned, about 20 minutes.
  • Meanwhile, prepare pasta according to package directions for al dente.
  • Melt butter in a large saucepan over medium. Add onion, mustard, salt, black pepper, nutmeg, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Add flour, and cook, stirring constantly, until golden brown and smooth, about 2 minutes. Gradually whisk in milk and cream, and bring to a boil, whisking occasionally. Reduce heat to medium-low, and simmer, whisking constantly, until slightly thickened and mixture coats a spoon, about 5 minutes. Stir in Worcestershire sauce. Remove from heat, and stir in remaining 3/4 cup each of shredded Cheddar cheeses until melted. Stir in roasted broccoli, cooked pasta, and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) ceramic baking dish.
  • Bake on a rimmed baking sheet in preheated oven until bubbly and golden, about 30 minutes. Remove from oven, and increase oven temperature to broil. Sprinkle casserole with reserved shredded Cheddar cheeses, and broil 6 inches from heat until cheese is melted and golden brown, about 2 minutes. Remove from oven, and cool slightly on a wire rack, about 15 minutes. Serve immediately.

PORK AND MACARONI CASSEROLE



Pork and Macaroni Casserole image

I created this simple-to-make casserole when I wanted to use up a leftover boneless porkchop and other items in the refrigerator.

Provided by ellie_

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (12 ounce) box tri-color spiral pasta (or any macaroni)
1 cup cooked pork, cubed
2 tablespoons margarine
1 onion, chopped
1/2 lb mushroom, sliced
2 celery ribs, sliced
1 green pepper, cut into strips
1 (2 ounce) can sliced black olives, drained
1/2 lb spicy cheese, grated (herb harvati or another cheese with peppers in it)
1 1/2 cups 1% low-fat milk
2 eggs
paprika

Steps:

  • Preheat oven to 350-degrees F.
  • Prepare macaroni according to package directions, drain, put macaroni in bowl.
  • In skillet, melt margarine.
  • Add onion, green pepper, mushrooms and celery.
  • Cook until vegetables are tender (10 minutes).
  • Add pork and black olives.
  • Remove from heat.
  • Add pork/vegetable mixture to macaroni.
  • Mix milk, eggs and cheese together in measuring cup or bowl.
  • Add to macaroni/vegetable mixture.
  • Pour mixture into 3-quart casserole.
  • Sprinkle casserole with paprika.
  • Bake for 30-45 minutes.

Nutrition Facts : Calories 679.9, Fat 26, SaturatedFat 11.6, Cholesterol 146.6, Sodium 837.9, Carbohydrate 80.9, Fiber 5, Sugar 9.7, Protein 31.1

SMOKY MAC AND CHEESE



Smoky Mac and Cheese image

Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 11

3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup Progresso™ plain bread crumbs
2 teaspoons olive oil

Steps:

  • Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
  • Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
  • Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
  • Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 5 g, TransFat 1/2 g

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