Creamy Alfredo Broccoli Mac and Cheese
Try this Creamy Alfredo Broccoli Mac and Cheese recipe, or contribute your own.
Try this Creamy Alfredo Broccoli Mac and Cheese recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups uncooked macaroni noodles prepared according to package instructions
- 1/2 cup challenge butter
- 1 (8 oz) package challenge cream cheese
- 11/3 cup heavy cream
- 8 oz grated parmesan cheese
- 2 tablespoon prepared basil pesto sauce
- 1 cup frozen broccoli thawed and coarsely chopped
- freshly chopped parsley for garnish optional
- Carbohydrate 33.4412367850583 g
- Cholesterol 797.357310052349 mg
- Fat 227.095125343656 g
- Fiber 6.75091666666667 g
- Protein 103.037821018811 g
- Saturated Fat 139.851924726966 g
- Serving Size 1 1 recipe (887g)
- Sodium 3671.65166580327 mg
- Sugar 26.6903201183916 g
- Trans Fat 12.5477641582693 g
- Calories 2548 calories
Step-by-step
- While the noodles are cooking prepare the sauce, by… Click HERE for the Full Recipe
Ingredient lists rarely explain thermal thresholds or why certain fats behave differently when melted. Heavy cream contains roughly thirty-six to forty percent butterfat, which prevents the heavy concentration of parmesan cheese from breaking into an oily slick. When incorporating grated parmesan, keep the heat at a low simmer around 180 degrees Fahrenheit; excessive heat causes milk proteins to tighten and expel moisture, leaving a grainy texture instead of a smooth emulsion. Substituting standard milk for heavy cream fails because lower fat content lacks the necessary solids to coat macaroni properly. Butter and cream cheese act as primary stabilizers, ensuring the sauce clings to pasta ridges rather than pooling at the base of the dish. Thawed frozen broccoli must be thoroughly pressed in clean kitchen towels to remove excess water; omitting this step dilutes the sauce and alters the viscosity. Adjusting the recipe for different dietary needs involves swapping traditional wheat macaroni for chickpea-based alternatives, which require two minutes less boiling time to prevent structural collapse. Store leftovers in an airtight glass container for up to three days, reheating gently over indirect heat while whisking in two tablespoons of water to revive the emulsion.
