This recipe, No-Bake Macaroni and Cheese, takes a turn from the norm as it has some broccoli that cooks along with the noodles. For the pasta, I used the Barilla Plus version again as we have found it to have a great texture. The tender broccoli and pasta are cloaked in a creamy, thick and very cheesy sauce made from plain soy milk, sharp white cheddar and Parmesan that adds a salty bite. Jeff was afraid that the broccoli might overpower the flavors, but it added a nice texture and bulked up each serving. This came together in under 30 minutes which made it a great weeknight dish - this will also be a great lunch tomorrow!
Oooh, maybe I could substitute this for my beloved (yet disgusting) Velveeta Shells 'n Cheese!
ReplyDeleteI add this recipe on my tablets... this plain soy milk - based cheesy sauce sounds wonderful ... ;)
ReplyDeleteJoe, this sounds wonderful. I've been planning to try the Barilla Plus after I saw you gave it a good review.
ReplyDeleteOh, I was eyeing this recipe in the current EW! I love the idea of combining broccoli and mac & cheese.
ReplyDeleteOohlala... I LOVE pasta, broccoli and cheese sauce. My mom has a rigatoni and broccoli dish that I love but it's also baked so it's not exactly quick as yours.
ReplyDeleteMebeth - Try it!
ReplyDeleteSab - Hope you give it a go - the leftovers reheated well too!
Kalyn - I'll be watching to see if you give it a try - it's pretty close to regular pasta
Dawna - Same here!
Nerissa - I'd love to see that recipe - sounds like a good weekend dish!