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:

Quickview
648k Calories
30g Protein
33g Total Fat
57g Carbs
23% Health Score
Limit These
Calories
648k
32%

Fat
33g
51%

  Saturated Fat
20g
126%

Carbohydrates
57g
19%

  Sugar
11g
13%

Cholesterol
148mg
49%

Sodium
747mg
33%

Get Enough Of These
Protein
30g
61%

Vitamin C
76mg
92%

Vitamin K
87µg
84%

Selenium
51µg
73%

Calcium
691mg
69%

Phosphorus
647mg
65%

Vitamin B2
0.64mg
38%

Manganese
0.72mg
36%

Vitamin A
1534IU
31%

Zinc
3mg
25%

Folate
86µg
22%

Magnesium
85mg
21%

Potassium
714mg
20%

Vitamin B5
1mg
17%

Vitamin B6
0.33mg
16%

Fiber
4g
16%

Vitamin B1
0.18mg
12%

Copper
0.24mg
12%

Vitamin B12
0.71µg
12%

Iron
2mg
11%

Vitamin E
1mg
9%

Vitamin B3
1mg
9%

Vitamin D
0.77µg
5%

covered percent of daily need
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