Tuscan Broccoli Stovetop Mac and Cheese
Need a lacto ovo vegetarian main course? Tuscan Broccoli Stovetop Mac and Cheese could be an excellent recipe to try. This recipe makes 4 servings with 648 calories, 31g of protein, and 33g of fat each. For $1.26 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 211 person found this recipe to be delicious and satisfying. This recipe from Taste and Tell Blog requires broccoli, evaporated milk, dijon mustard, and elbow macaroni. It is an affordable recipe for fans of American food. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a tremendous spoonacular score of 89%. Similar recipes include Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese), Stovetop Mac and Cheese, and The Best Stovetop Mac & Cheese.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 (11.8 oz) package Green Giant Tuscan Seasoned Broccoli
2 tablespoons butter
2 teaspoons Dijon mustard
1 egg yolk
8 oz elbow macaroni
1 can (12 oz) evaporated milk
salt and pepper, to taste
8 oz shredded sharp cheddar cheese
Equipment:
frying pan
pot
Cooking instruction summary:
Bring a large pot of salted water to boil. Cook the macaroni until al dente.While the pasta is cooking, cook the vegetables according to the package directions.Once the pasta is cooked, drain and return to the pan set over medium heat. Add the butter and the egg yolk and stir vigorously until it is completely combined. Stir in the evaporated milk, cheese and mustard. Stir until the cheese is melted and it has formed a creamy sauce. Stir in the vegetables and then season to taste with salt and pepper.
Step by step:
1. Bring a large pot of salted water to boil. Cook the macaroni until al dente.While the pasta is cooking, cook the vegetables according to the package directions.Once the pasta is cooked, drain and return to the pan set over medium heat.
2. Add the butter and the egg yolk and stir vigorously until it is completely combined. Stir in the evaporated milk, cheese and mustard. Stir until the cheese is melted and it has formed a creamy sauce. Stir in the vegetables and then season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
