We are making a one pot wonder, a delicious broccoli cheddar Mac, and you are going to
love it! I love a mac and cheese, and I also love a cheddar and broccoli soup. So combining
the two and making them into a one pot wonder is the answer to all of life's greatest questions.
I think you're going to love this recipe. Everything is going to go into my pot,
it's going to be delicious, you will love it, very kid-friendly, and you know what, if your
kids don't like broccoli, leave it out, okay? Just leave it out. I am here to make things as easy as
possible, not the other way around. A little olive oil and butter goes into my Dutch oven I'm going
to add some onion. Ordinarily, I use yellow onion, but truth be told, I ran out and I didn't know it,
so we're using red, it's fine. It's literally not a big deal. It does bother me a little bit because
it shouldn't have red color running through it, but not a big deal. I'm also going to go
ahead and mince up a couple cloves of garlic. I want this have just really good flavor and then
I'm going to be using fresh broccoli for this. You can also use frozen broccoli florets but
you would just not cook them nearly as long. I'm going to go ahead and mince this garlic and add
it right to my pot with my onions because I just want them to cook together and sweat and soften
so I'll just keep an eye on it to make sure it doesn't all burn, but it shouldn't take more than
just a few minutes to get them nice and soft. I'm also going to hit them with just a pinch of salt.
Gorgeous.
Smells great, it's doing all the things we want it to do, we're going to add some stock, you know,
for me it's just going to be water with some chicken bullion powder, or you can use like the
'better than bullion', the paste, you know what I mean. And then I'm going to use a mixture of cream
and milk and I'm going to go ahead and just bring this up to a boil. While that - hold on a little
garlic and herb because you know, I put this in everything, it makes everything more delicious,
everything. Okay I'm going to take two heads of garlic. I cannot - of broccoli,
take out the stem and then I'm just going to cut the broccoli into small florets like
that. Adding my broccoli in. Now I don't want my broccoli to be bright and crisp and tender,
I want it to be - not bright and crisp, I want it to be tender so I'm going to cook it really really
well with the pasta. I'm going to bring this back up to a boil and once it comes right back up to
a boil I'll add my pasta and then everything cooks together for about 10 minutes because I
want the broccoli to be part of the pasta, to be part of that just cheesy deliciousness. So
let this come up to a rolling boil again, I'm going to clean up and get my cheese shredded.
Add your shells in, it may not look like there's enough liquid but there is, there it is,
it's plenty of liquid going to let this cook 8 or 9 minutes or however long it takes for the shells
to become n al dente. Putting the lid on so all that steam can get trapped in there, and in the
meantime I'm shredding a pound of cheese. I'm doing all sharp cheddar, some yellow cheddar,
some white cheddar, you know I was thinking too, this totally came to my brain and now
I'm thinking I need to do an entire recipe on it soon, but if you if your kids don't like broccoli,
say, you know because I get it, add some sauted chicken to that, maybe some thighs,
sauté them and season them real good with garlic and herb, and then do all white cheddar,
maybe a little bit of mozzarella, you've got yourself a nice little one pot chicken Alfredo.
I'm ready to do a whole video on that because it just popped into my brain. Look how gorgeous that
looks, and we haven't even added our cheeses. I accidentally turned that off, I want to keep it
on low because I want to add all of my shredded cheese a little bit at a time and just mix it
in. It's just easier to do a little bit at a time and mix it in rather than all at once because if
you do all at once you can run the risk of your cheese just clumping into one big giant blob,
and although probably still good, just a little bit easier to do it this way. Adjust it for
seasoning before you put your cheese in, I'm going to just turn it off, and let the residual heat do
its job, and I mean look, you know it's going to be delicious, you just know it. Yes it's cheesy,
but I've told you before that for me January is all about comfort food because January February
even March, because it's the only thing that's going to get me through very cold dark dreary
winter days, and for me it's just the ultimate comfort and it's just spectacular. Lots of parm,
top it with some black pepper, I mean look, you just know what you're getting, you know what
you're getting, that's what I want the broccoli to do, I want the broccoli to be part of the sauce,
I do not want hard pieces of broccoli, no ma'am, that's not what I want. I want it to be
soft and luxurious and sticky and delicious. Stir in some sour cream if you would like,
it's just it's beyond, let me just tell you that, look how creamy and delicious. I just cannot wait,
I just cannot wait. This is exactly how I like it, I know you're going to love it,
if you like a mac and cheese, if you like a chili Mac, if you like a broccoli cheddar soup,
you'll love this. I say chill mac just because you get that texture you will love this.
Hot!
Top food, that's a top food. One of my favorite things in the world because I told you,
I love a mac and I love a broccoli cheddar soup. Does not get better, does not get better.
Go to laurainthekitchen.com for the written recipe, hope you make this. Please make this,
you really will love it. My alarm is on my alarm went off, I will see you in the next one, bye!