Broccoli Cheddar Mac and Cheese

  • 12 ounces elbow macaroni (or any short pasta)
  • 1 tablespoon Pompeian Organic Extra Virgin Olive Oil
  • 1 – 2 cloves garlic, minced
  • 2 cups chopped steamed broccoli florets
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese, divided
  • 1 (12-ounce) can fat free evaporated milk
  • 1 egg, lightly beaten
  1. Heat Pompeian Organic Extra Virgin Olive Oil in a large nonstick skillet over medium-high. Add garlic and cook until fragrant (about 1 minutes). Add broccoli, stir to combine and reduce heat to low.
  2. Meanwhile, in a large sauce pan, cook pasta according to package directions, drain and put back in the sauce pan over medium-low heat.
  3. Add cheese and milk, stirring frequently, until smooth and then quickly stir in egg. Last, add broccoli mixture, stirring to combine and serve!

Source: Alida’s Kitchen

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