Natalee loves broccoli and this recipe from Nob Hill/Raley's Something Extra magazine seemed like a winner. The only complaint I have is that I dirtied 3 pots before I even put it into the 9x13 casserole dish to bake. Hate that! So, Kurt and I were discussing how to combine some of the steps because - it was awesome! We will be making it again-everybody loved it and we've got some for lunch tomorrow. Natalee said mine looked better than the picture in the magazine! Bazinga!
Ingredients
2 cups elbow macaroni (I used egg noodles because that's what I had in the pantry.)
1 tbsp. butter
1/2 cup minced onion
1 tbsp. butter
1/2 cup minced onion
3-4 garlic cloves, crushed
about 20 oz. Alfredo sauce
1¾ cups chicken broth (always make my own with water and bouillon as I need it)
2 tsp. dry mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese (this is important - the Swiss adds a zip)
4 cups (1-inch) broccoli florets
1/2 cup cooked, crumbled bacon
1/2 cup croutons, crushed (fabulous addition!)
about 20 oz. Alfredo sauce
1¾ cups chicken broth (always make my own with water and bouillon as I need it)
2 tsp. dry mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese (this is important - the Swiss adds a zip)
4 cups (1-inch) broccoli florets
1/2 cup cooked, crumbled bacon
1/2 cup croutons, crushed (fabulous addition!)
Directions
Prep: 20 minutes Cook: 35 minutes Serves: 8
1. Preheat oven to 400°F and lightly butter a 2-quart baking dish. Cook macaroni according to package directions; drain well. (Perhaps I could cook the broccoli and the noodles together, since they both require boiling and about the same time...)
2. While macaroni is cooking, melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes to soften. Stir in Alfredo sauce, broth and mustard; simmer over low heat for 10 minutes (I didn't let it simmer that long.) Stir in cheese, a handful at a time, stirring until cheese is melted.
3. Cook broccoli in boiling water for 5 minutes or until crisp-tender. Drain well, then stir into sauce with macaroni and bacon. Spoon into prepared dish and top with croutons. Bake for 15 minutes or until hot and bubbly.
1. Preheat oven to 400°F and lightly butter a 2-quart baking dish. Cook macaroni according to package directions; drain well. (Perhaps I could cook the broccoli and the noodles together, since they both require boiling and about the same time...)
2. While macaroni is cooking, melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes to soften. Stir in Alfredo sauce, broth and mustard; simmer over low heat for 10 minutes (I didn't let it simmer that long.) Stir in cheese, a handful at a time, stirring until cheese is melted.
3. Cook broccoli in boiling water for 5 minutes or until crisp-tender. Drain well, then stir into sauce with macaroni and bacon. Spoon into prepared dish and top with croutons. Bake for 15 minutes or until hot and bubbly.
No comments:
Post a Comment