Macaroni and Cheese Broccoli Casserole
Macaroni and cheese broccoli casserole! Super rich, super cheesy, super comforting... sort of nutritious? I mean, it's at least a complete meal! Some veggies, starch from the noodles, protein from cheese and a little meat, etc. This is perfect for a weeknight meal, its kid-friendly and you can prep it the night before if you want. Just do everything up to the step where you'd bake it and just pop it in the fridge until the next day when you're ready to bake it. Then the next day you're ready to enjoy noodles with extra cheese kicked up with a few spices with meat and veggies, stress-free.
This casserole is also great for using up leftovers. It calls for about 8 oz of cooked meat. I recommend using something like leftover bits of smoked pork or beef, sausage, or ham for some extra flavor. But, you can use whatever you have on hand, it'd be great with leftover roast/rotisserie chicken as well! This also calls for a half cup of jarred alfredo sauce (to add extra richness to the cheese sauce) so its great to use up that extra bit you have lying around in a jar in the fridge.
I like using sharp cheddar, Munster, and Gouda cheese for this recipe but you can switch out the Gouda and Munster for mozzarella, parmesan, jack cheese, swiss, etc. Whatever you like or have leftover in the fridge! I don't recommend using pre-shredded cheese for this. It just doesn't melt as well. Your sauce won't be as creamy and you won't get a good cheese pull. This is because 1) pre-shredded cheese sometimes dries out a little in the bag and 2) anti-caking agents. https://bit.ly/34iXAp3
Like I said before, this macaroni and cheese broccoli casserole is a complete meal (its a casserole, duh). But, if you're looking for s dessert to serve afterward why not some easy sugar-free ice cream sandwiches? https://bit.ly/3iWZWOm
Ingredients
- 6 oz uncooked elbow macaroni
- 12-16 oz broccoli florets (fresh or frozen steamer bag.)
- 1 medium onion
- 1 bell pepper (red yellow or orange)
- 1 tbsp butter
- 1 tsp ground coriander
- 1 tsp dried thyme
- 1 tsp dried dill
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour
- 1 1/2 cup whole milk
- 1/2 cup jarred alfredo sauce
- 6 oz sharp or medium cheddar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 5 oz Munster cheese
- 2 oz Gouda
Instructions
- Preheat your oven to 400°F and get out a small roasting pan, large casserole dish, or oven-safe equivalent. Start heating water in a medium pot to boil.
- When the water boils cook the pasta to package directions. When its done drain it and place in your baking dish.
Dice the onion and the bell pepper and place in a large skillet with the butter, salt, coriander. thyme, dill, and pepper. Turn heat on medium-low. and cook stirring occasionally for about 10 minutes. While it cooks steam your broccoli and place the broccoli in your baking dish.
After the onion and pepper cook for 10 minutes add the flour and stir, cook for about 2 minutes.
After 2 minutes turn the heat down to low, add the milk and alfredo sauce, and stir. 
Shred the cheddar cheese and add to the pan along with the garlic and onion powder after it comes to a simmer.
Stir constantly until the cheddar just melts and then add to the baking dish.
Chop whatever meat you're using and add to the casserole dish. Stir all of the ingredients in the baking dish together. 
Shred the Munster and Gouda cheese and mix together. Stir half of the cheese into the ingredients in the baking dish and spread the rest on top. 
Place in your oven and bake uncovered for about 40 to 45 minutes or until the top is golden brown.
Enjoy!