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Broccoli Cheddar Mac and Cheese Will Steal The Show
This broccoli mac and cheese adds bright green broccoli to an easy pasta in a Cheddar and Parmesan cheese sauce.
Ingredients :-
- 4 cups water
- 4 teaspoons chicken soup base (such as Better than Bouillon®)
- 1 1/2 cups evaporated milk
- 1/4 cup heavy whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 pinch salt
- 1 pound pasta shells or elbow macaroni
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/3 cup freshly grated Parmesan cheese
- 3 cups roughly chopped broccoli florets
- 3 tablespoons water
- salt and freshly ground black pepper to taste
Method :-
Add 4 cups water and soup base to a large saucepan over medium-high heat; stir to dissolve soup base. Stir in evaporated milk, whipping cream, Worcestershire sauce, Dijon mustard, paprika, cayenne, and pinch salt.
Add in pasta, cover, and bring to a boil. Reduce heat to medium-low, and cook, stirring frequently, until pasta is tender with a bite, 8 to 11 minutes. Stir in Cheddar cheese and Parmesan cheese; allow to melt into the sauce.
Place broccoli and 3 tablespoons water In a microwave-safe container. Cover; steam broccoli on High in the microwave until tender, about 4 minutes.
Drain broccoli florets and add to pasta, gently toss to coat, and season to taste with salt and pepper. Serve immediately.
