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Broccoli Macaroni and Cheese

July 14, 2013

Some days are just about comfort food and that was today but a good idea is to add some green to that Macaroni and Cheese.  Today it was broccoli but other days it has been zucchini, peas or green beans.  The constant side dish for this casserole is always some type of tomato.  See below for some options.


Broccoli Macaroni and Cheese


  • 1/2 Medium Onion (chopped)
  • 2 T. Butter
  • 8 oz. Macaroni (Penne)
  • 8 oz. Cheddar Cheese
  • 1 pt. Milk (plus a few T., if necessary)
  • 3/4 Stick of Butter
  • 4 oz. Sour Cream
  • 3 T. Butter
  • 1/4 C. Parmesan Cheese
  • 1/4 C. Fine Bread Crumbs


  1. Boil the pasta 1/2 the time as directed on package
  2. Saute the onion in 2 T. butter until tender
  3. Add butter and cheese into a medium size pot and gently warm
  4. Place 1/2 of the pasta on the bottom of a large bowl
  5. Cover with 1/2 of the cheese and butter; season with salt and pepper
  6. Mix thoroughly and add the remainder of cheese mixture and pasta; mix thoroughly
  7. Add the sour cream and mix well
  8. Pour in the milk; mixing until thoroughly combined
  9. Pour mixture into a baking dish (which has cover)
  10. Melt 3 T. of butter and mix with the parmesan cheese and breadcrumbs
  11. Bake at 350 degrees for about one hour

Serves 4-8

Recipe adapted from Cora

Roasted Parmesan Tomatoes

Roasted Julienne Tomatoes


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