With as cold as the weather has been around here lately, (-20 and colder, yikes!) I’ve really been loving comfort-type foods for dinner.
I always love macaroni and cheese, but wanted to put a healthier twist on it. I found my answer within one of my favorite cookbooks.
Macaroni and Cheese with Broccoli and Parmesan
From Slow Cooker Revolution Volume 2: The Easy-Prep Edition.
8 ounces (2 cups) elbow macaroni or small shells
2 tablespoons olive oil
1 3/4 cups boiling water
1 (12-ounce) can evaporated milk
1 (11-ounce) can condensed cheddar cheese soup
1/2 teaspoon dry mustard
Salt and pepper
12 ounces broccoli florets, cut into 1-inch pieces
8 ounces grated Parmesan cheese (4 cups)
- Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave macaroni and oil in bowl, 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, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until pasta is tender, 2 to 3 hours on high.
Microwave broccoli and 1/4 cup water in covered bowl until bright green and tender, about 4 minutes; drain broccoli. Remove foil collar. Gently stir in Parmesan into pasta, adjusting sauce consistency with extra hot water as needed. Stir in broccoli and season with salt and pepper to taste. Serve.
This pasta is DELICIOUS. My favorite thing about the whole recipe is that it can be done in your crockpot! I adore crockpot meals, as I can start them before I hit the gym, run errands, or finish items on my to-do list and have dinner done that evening, with little to no hard work done in between!
This recipe is kid-friendly, but also has a grown-up feel to it. Rather than using cheddar, the Parmesan cheese helps to create a more savory taste. I sprinkled breadcrumbs on the top of mine as well to add a more crisp, buttery topping.