Cheesiest Ever Broccoli Mac & Cheese Bake by Laura Vitale

Cheesiest Broccoli Mac & Cheese

Hi! Guys! Today I want to share with you a recipe I tried out of Laura Vitale’s new recipe book. I am loving this recipe book, I ordered it on pre-order in July to make sure I got one when it released on October 4, 2015. Every recipe I have tried out of this book so far has been amazing. I learned about her from her you tube channel: Laura in the Kitchen. She also has a website where  you can get her recipes. I purchased this first cookbook of hers off of Amazon. I will share a link with you at the end of this post if you want to check it out!


  • 1/2 pound dried corkscrew pasta (I used garden rotini)
  • 2 1/2 cups coarsely chopped broccoli florets ( I used fresh broccoli)
  • 3/4 stick of butter (cut into 1 Tablespoon slices)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (I used 1/2 cup heavy cream and 1 1/2 cups of 1% milk)
  • 1 Tablespoon dry mustard
  • 2 cups shredded extra-sharp Cheddar cheese ( I grated my own mild cheddar cheese)
  • Salt & Pepper to taste ( I used 1 tsp of each)
  • 1/2 cup freshly grated Parmigiano-Reggiano plus more for topping
  • 1/4 cup fresh or dried plain bread crumbs (I used Italian style bread crumbs)


  1. Preheat oven to 400 degrees F. Butter or spray an 8 x 12-inch baking dish.
  2. Bring a large pot of generously salted water to a boil. Add the pasta and broccoli. Cook until the pasta is al dente, following the package instructions. Drain the pasta and broccoli and return to pot.
  3. Meanwhile, put a medium (3-quart) saucepan over medium heat. Add 4 Tablespoons of the butter, wait for it to melt, then stir in the flour. Cook, stirring constantly, for 1 minute to cook off the raw flour taste. Pour in the milk in a slow stream while whisking constantly. Cook, stirring frequently, until the sauce has the consistency of heavy cream, 4 to 5 minutes.  Add the mustard and Cheddar cheese, stirring in a figure eight motion, until most of the cheese has melted. Season to taste with salt and pepper.
  4. Add the sauce and the 1/2 cup parmigiano to the pasta, mixing to coat pasta evenly. Transfer the mixture to the prepared baking pan.
  5. In a small bowl, melt the remaining 2 Tablespoons butter. Stir in the bread crumbs and then scatter the crumbs over the top of the pasta. Grate a bit more parmigiano over the top.
  6. Bake until the sauce is bubbly and the top is golden brown and crispy, 20-25 minutes. Let cool for 20 minutes before serving.

I made this Saturday night for me and my husband and it was so delicious! If I a very novice cook can make her recipes, anyone can!! This recipe definitely works! I will have a video up on my youtube channel: Beth Graves (Beth, Beauty and More) this Thursday, October 29, 2015 showing me and my husband cooking this recipe. Hope to see you there.

If you would like to take a closer look at her recipe book here is the my link: Laura in the Kitchen: Favorite Italian-American Recipes Made Easy

Hobo Casserole by How To Instructions

Hobo Casserole by How To Instructions

I seen this recipe on my Facebook feed and I just had to share it!! It was shared by a Facebook Page called How To Instructions. I can not wait to try this recipe this week!! I want to see if this recipe does work! Here it is if you want to try it too! I will come back on this post and let y’all know if it was good or not!! I am making it tomorrow night (10/19/15)!! This is going to be a first of a series I am going to start doing here every week.  I will rate it with a rating of 1 to 5 stars. 5 stars being the best rating!! So favorite this post and check back Monday night, 10/19/2015 to see what my rating is!!!

Hobo Casserole by How To Instructions

1 lb lean ground beef
1 small onion
2 medium potatoes, sliced…
4 slices American cheese
1 (10 3/4 ounce) can cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste

Preheat oven to 350°F.
Pat ground beef into 8×8 pan and sprinkle with salt and pepper.
If using, slice onion on top of beef.
Slice potatoes onto onion layer, salt and pepper.
Layer with cheese slices.
Mix soup and milk together and spread over cheese.
Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender.
Remove foil and top with french fried onions and brown for about 5 minutes

 Okay, I made this casserole tonight, these are the changes/substitutions I did plus any revisions I believe needs to be done to this recipe!
  1. I used ground lean Turkey instead of beef
  2. I only had 2 slices of american cheese, so I added some shredded cheddar.
  3.  I had to cook it for a total of 2 hours. Some of potatoes were still a little undercooked
  4. Next time I make this I will par boil the potatoes for about 2 minutes to shorten oven time. Plus I will chop my onions instead of using sliced, just to make it easier for use to eat the onion.(just my personal issue with how I like to eat my onions)

This casserole was delicious!! So yes I will be making it again. Did the recipe work? For the most part it did.  Cooking time was way off so for this reason I am giving it a 4 star rating for the recipe itself! But for the taste, it is definitely a 5 star for us!

I will have a video up on my youtube channel showing me making this dish, Thursday October 22, 2015!