Macaroni and Cheese with Broccoli and Parmesan
Serves 4
Cooking Time 2 to 3 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: This recipe gives kid-friendly mac and cheese a decidedly grown-up feel. Rather than
reach for cheddar and Monterey Jack, we opted for savory, nutty Parmesan. However,
cooking the Parmesan with the pasta wasn’t an option: the cheese turned gummy and
the sauce was broken and separated by the time the pasta was done. Stirring in the
cheese at the end ensured that our sauce was ultracreamy. Plus, the Parmesan’s robust
flavor wasn’t lost during cooking. To round out our dinner, we added broccoli, which
made a great match for the rich, cheesy dish. To preserve its bright green color and
ensure that it didn’t become mushy in the slow cooker, we simply microwaved it with
a little water until tender, then stirred it into the pasta before serving. Either
elbow macaroni or small shells can be used here; note that the cooking time will be
the same. Click here for more information on cooking pasta in the slow cooker and making a foil collar.
For a crisp, buttery topping, sprinkle individual servings with our Toasted Bread-Crumb Topping. See the sidebar that follows the recipe.
|
8 |
ounces (2 cups) elbow macaroni or small shells |
|
2 |
teaspoons olive oil |
|
1¾ |
cups boiling water |
|
1 |
(12-ounce) can evaporated milk |
|
1 |
(11-ounce) can condensed cheddar cheese soup |
|
½ |
teaspoon dry mustard |
|
|
Salt and pepper |
|
12 |
ounces broccoli florets, cut into 1-inch pieces |
|
8 |
ounces grated Parmesan cheese (4 cups) |
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3 to 5 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in evaporated milk, condensed soup, mustard, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook until pasta is tender, 2 to 3 hours on high.
2. Microwave broccoli and ¼ cup water in covered bowl until bright green and tender, about 4 minutes; drain broccoli. Remove foil collar. Gently stir Parmesan into pasta, adjusting sauce consistency with extra hot water as needed. Stir in broccoli and season with salt and pepper to taste. Serve.