Broccoli Cheddar Mac and Cheese
Yields: 4 to 6
  • 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!
Recipe by Alida's Kitchen at