Skillet Macaroni and Broccoli and Mushrooms and Cheese Recipe (2024)

Found this looking for one-skillet recipes we could use camping. In view of the other comments about blandness, added an extra tablespoon of a Canadian maple mustard (Kozlik's), cut the milk back from three to two cups in view of the "watery" comments to get a lovely thick, creamy texture and added a can of tuna for flavour and extra protein. Made enough for two dinners for both of us. Very rich flavour and lovely crunch from the lightly cooked broccoli florets.

I steamed the broccoli then flash sauted it at the end of the mushroom sauté with 1/4 cup pasta water. Also threw a splash of white wine in to deglaze a bit before adding the milk and cheese.

Forewarned, I cut the milk back to 2 cups and rather than use tarragon, which is not my favorite, I employed my long standing secret ingredient for mac and cheese, a splash of Worchestershire. I was pleased with the result; although I will likely use more cheese next time as well. I may spark it up with some cayenne or crushed red, but I like a lot of heat...

The tarragon threw this dish off, IMO. It's a pretty strong flavor. I might suggest cutting the amount back, and/or subbing another herb (possibly basil?).

This was much tastier than expected. I didn't have broccoli and subbed spinach. Spinach works, but broccoli would have been better.

Despite the comments suggesting that this was nothing special I prepared it anyway, since I'm looking for vegetarian entrees that are not too futzy. Proved to be sort of futzy and not worth the effort and ingredients. Someone suggested cream soup casserole similarity, and that's my take on it. I wouldn't do it again, but if I did, I'd find a way to liven up the sauce. My husband suggested nutmeg, but I think it would take more than nutmeg to save this dish from mediocrity.

This quick, easy dish was wonderful for dinner after a long workday. We were out of mushrooms, and had Romano rather than parmesan on hand. I added two cloves of garlic to the onion to deepen the flavor & skipped the tarragon. We're off gluten, so we used gluten-free pasta and skipped the flour, thickening a few tlbs of cream cheese. It all came together in about 30 minutes. Wonderful way to start the week. Leftovers for lunch!

I've used a similar recipe from an old Gourmet, except saute zucchini and spinach, add cream, a dash of nutmeg, heaps of parmesean then the noodles. It's spectacular. NO FLOUR--the parmesean and cream give it plenty of body.

There is nothing fabulous about this dish. It's fine as a weeknight meal that's nothing fancy. However it takes significantly more than 30 minutes so it's not really a quick and easy cook (which makes me wonder whether it's worth the effort). Note the recipe indicates cooked pasta and cooked broccoli. Even though I microwave the broccoli for 2 minutes and cook the pasta while I'm doing everything else the whole thing (prep work etc) took closer to an hour.

Go ahead and sprinkle the flour as in Step 4, but then cook it for a few minutes; add a bit more butter to help the flour transform into an effective paste. In step 5, add the first cup of milk slowly; whisk and cook till it starts to thicken. Do the same with cup #2. Then as much of cup #3 as you choose. Be sure to let it cook, stirring, long enough to thicken thoroughly.
For flavor: BROWN onions; add garlic. Add dry mustard and some curry powder with the flour. Use lots of black pepper.

This dish is easy to make and cooks fast. 30 minutes is a good time but I could make in less. Will use some other durham wheat product next time. One can spice it up - paprika, white pepper red chilli powder. I think a spicy flour-butter based white sauce would be great addition. One can add the cheeses to that too.

I use a paella pan

Happened to have a duck breast in the fridge, so I sliced it thinly, browned it in the skillet first, took it out, and used the rendered fat to saute the vegetables. Then I added the duck back in with the pasta and broccoli. It made a great entree for four.

Agree with other reviews that this is nothing special and not a 30 minute recipe. That said, it was fine. The sautéed onion and mushroom make it a slightly more sophisticated version of the cheese/broccoli/cream of mushroom soup casseroles my mother made in the '70s.

I didn't get the sauce to thicken much which might have helped. I think the recipe needed more cheese, less milk, more salt, less pepper. I took more than 30 minutes too.

With reduced milk and tarragon, I thought this was tasty comfort food. Left out the mushrooms because I didn't have any, and added cauliflower

Love this recipe. I added in nutmeg & Worcester sauce for a bit of a bite. It tastes like a Welsh rarebit Mac & cheese! So so good

Quick, efficient, next time more butter, more seasoning in the sauce (smoked paprika would be good), less milk, more salt. Some panko on top before broiler would be good. This is a weeknight dish, not meant to impress.

I made a few adjustments based on what I had on hand. I used basil instead of tarragon, added bacon, and used rotini pasta. All in all, it was delicious and simple, and we will make it again!

Made this to the book. Adore Tarragon, especially fresh. Didn't change or modify anything in the instructions. Came out absolutely delicious.

Made for two so halved the pasta and used 1-3/4 cups of milk and 1-1/2 T of flour (gluten free). Instead of yellow onion, used shallot and added garlic and red pepper to the vegetables. Used cheeses I had on hand: gouda with truffle, gruyere, sharp cheddar and parmesan. Added toasted garlic Italian bread crumbs (gluten-free and the pasta, too) on top. Instead of broiling, baked at 400 until really bubbly. Wonderful!

Two cups milk is enough in my opinion

I agree with less milk. I will also adjust the seasoning. I thought it needed a boost.

Good base from which to experiment, and I appreciate others' comments. Yup, a little liquid-y, definitely open for more flavor, spice, etc, but a solid basic technique. Worked with blanched lacinato kale.

Use thyme instead of tarragon

Used 2 cups whole milk, subbed basil for tarragon, and opted for ages Gouda instead of cheddar for added complexity.

I didn't love the tarragon in this recipe, it gave the dish a weird sweetness and overwhelmed the other flavors. I agree with some of the other comments that the sauce was a little watery. If I were to make this dish again I don't think I would use tarragon, I would probably add something spicy like cayenne and paprika.

Used fresh thyme instead of tarragon, and whole milk. Could use a little spice as was somewhat bland. Maybe red pepper flakes? Cumin? All in all was very good and will definitely make it again.

Made with extra cheese and less milk as encouraged by the comments. It was great! Perfect comfort food. I do like some more heat so I would probably add chili flakes or garlic, but it was a good and balanced dish. The terragon was a great edition that rounded out the flavors well.

I made this with baby kale instead of broccoli, used more mushrooms and cheese and less milk (thanks to other comments) and less pasta per my preference. I used mostly cheddar but also some of Whole Foods pizza cheese mix, which made it more gooey (=yummy). I like it and will make again and add more mustard- used stone ground because no Dijon and I don’t think I would like Dijon as much. I am going to try mixing the mustard with one of the cups of milk to help it distribute more evenly. Tasty.