Turn off the sauté function and add the macaroni, broccoli, grated carrots, salt, pepper, dijon, chicken bouillon hot sauce, water and half and half.Add the onions, garlic powder and onion powder and cook, stirring, until the onions are beginning to soften, 2-3 minutes. Begin by setting the pressure cooker to sauté.How to make Panera Broccoli Cheddar Mac and Cheese Recipe Cheeses– I used a cup of shredded yellow cheddar cheese, a cup of sharp white cheddar cheese, two slices of yellow American cheese, torn in small pieces and two Tablespoons of shredded parmesan cheese.Hot Sauce– I used Texas Pete, use whatever hot sauce is your favorite.Chicken bouillon–I used the scoopable kind such as Better than Bouillon.Dijon mustard– I prefer the flavor of fresh dijon mustard to that of ground mustard powder for this pasta dish.You could easily use standard sized carrots, peeled and grated, until you also reach about a cup in volume Grated Baby carrots-I used baby carrots as that is what I always have on hand. Broccoli-cut the broccoli into small bite-sized pieces.Elbow macaroni-you can substitute another similar sized pasta with similar cooking time, such as small shells, but you will want to stick with something similarly sized so it does not affect the overall cooking time.Garlic Powder– I prefer garlic powder to fresh garlic in this recipe as I feel it spreads more evenly throughout the dish and there is less chance of it burning during the initial saute phase.Onion– yellow or white onion will both work fine for this recipe.What are the ingredients in Copycat Panera Broccoli Cheddar Mac and Cheese Recipe Our version makes it super fast and easy to make a DIY version right in your own kitchen. Much like the restaurant version, we combine the best parts of Macaroni & Cheese and Broccoli & Cheese Soup. This copycat version of Panera Broccoli Cheddar Macaroni and Cheese is made super easy, (and one pot!) with the help of a pressure cooker.
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