Mac and Cheese with Broccoli Bites
Trying to add a few more veggies to your daily diet? This yummy recipe for Mac and Cheese with Broccoli Bites might be the ticket. It’s got all the comfort food qualities of the traditional mac and cheese dish with little bits of nutrient rich goodness mixed in. The nutritional content of broccoli is considerable – not only is it very high in vitamin C, B6, and A; it’s also high in calcium, iron, magnesium, phosphorus, manganese, pantothenic acid, potassium, thiamin, riboflavin, and dietary fiber. The broccoli also adds extra texture, colour, and pizzazz. Making a mac and cheese recipe like this one at home is much better for you than buying it frozen, pre-made, or in a box. According to the Environment Working Group (EWG)’s food product analysis, most pre-packaged macaroni and cheese products have nutritional, processing, and ingredients concerns. Your best bet’s to play it safe and prepare your own food at home. With an easy home-made macaroni and cheese recipe like this one, you’ll know your ingredients and will rest easy, knowing you’re serving the most nutritional meal possible to your family.*
This is a printable recipe
4 cups elbow macaroni
4 Tablespoons butter
2-3 cups broccoli florets, (washed and cut into small pieces)
6 oz. milk
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 tsp. ground dry mustard
10 oz. cheddar cheese
To cook pasta, fill a large pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot.
Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness.
Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente.
In the last 5 minutes of cooking the pasta, add the broccoli florets to the boiling water. Set the timer for 5 minutes and when it goes off, turn off the heat, put the pasta and broccoli into a strainer. Shake out excess water and put the pot back onto a cool part of the stove.
Add the butter and stir until butter has melted.
Meanwhile, in a another bowl, whisk together the eggs, milk, paprika, salt pepper and mustard.
Add to the cooked noodles and stir in. Turn burner to medium-low and heat, stirring as necessary and stir in the shredded cheese. Cook for about 5 minutes until the cheese has melted in and the creamy sauce is cooked.
Serve right away.
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Nutrition Facts for: Mac and Cheese with Broccoli Bites From Grandmother's Kitchen
Ingredients: Macaroni, butter, broccoli, eggs, milk, paprika, salt, pepper, mustard, cheddar cheese.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings * Per Serving:Calories 513, Calories from Fat 238, Total Fat 26.4g 41%, Saturated Fat 15.8g 79%, Cholesterol 127mg 42%, Sodium 783mg 33%, Potassium 310mg 9%, Carbohydrates 46.1g 15%, Dietary Fiber 2.7g 11%, Sugars 3.7g, Protein 22.8g, Vitamin A 20%, Vitamin C 45%, Calcium 41%, Iron 15%
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