This recipe is so simple, easy, and delicious! No time to cook? No worries with this recipe.
Blue Ribbon Recipe
The title of this one-pot mac and cheese is so understated... it's magnificent! The combination of fresh veggies and herbs set the base for this mac and cheese. We loved the undertones fresh basil gives this whole dish. The combination of cheese is what makes this recipe. The American cheese is smooth and creamy. Then the Italian Parmesan and Romano cheese add so much savoriness. Crusting the top with cheese and bread crumbs make the most wonderful topping. This is going to be super popular with your family.
Ingredients For crusted broccoli mac and four cheese skillet
celery, chopped fine
onions, chopped fine
garlic cloves, chopped fine
ground beef (80/20)
fresh parsley, chopped (reserve some for topping)
fresh basil, chopped
chicken broth (l like low sodium)
elbows (I use gluten-free)
shredded cheddar cheese, divided
blended Parmesan/Romano cheese
salt, or to taste
coarse black pepper, or to taste
bread crumbs, for topping
How To Make crusted broccoli mac and four cheese skillet
In a large oven-safe skillet heat oil on med/high heat on stovetop. Add celery, onions, and garlic. Stir and saute for 2-3 mins.
Add beef, parsley, and basil. Stir and saute for approximately 10 mins or until beef is brown.
Add broth to skillet and bring to a boil. Preheat broiler to high.
Adjust temp to high heat. Add broccoli to skillet. Add elbows on top.
Stir. Cover and let cook for approximately 10 minutes.
When elbows are al dente (med to slightly on the hard side), turn off the burner. Add American cheese, 4 ozs of cheddar (reserving the other 4 ozs), Romano/Parmesan cheese and butter.
Stir and melt cheeses well. Taste. Add salt and pepper to liking.
Add bread crumbs and remaining cheddar cheese on top. Sprinkle some parsley and coarse pepper on top for color.
Place in broiler for 1-2 mins (broilers may vary) until the top is crusted. (Be careful not to burn).
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