Broccoli Cauliflower Velveeta Recipe

Velveeta Cheese Sauce for Cauliflower and Broccoli

WEBDec 26, 2011 · Blend in the flour until smooth using a wire whisk. Return to heat; gradually whisk in the half and half cream; bring to a light boil, …

Rating: 5/5(54)
1. Melt the butter in a small saucepan; remove from heat.
2. Blend in the flour until smooth using a wire whisk.
3. Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
4. Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.

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Easy Broccoli and Cauliflower Casserole Healthy …

WEBAug 17, 2021 · Set up a bowl of ice water. Step 2: Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or …

1. Bring a large pot of salted water to a boil. Set a large bowl of ice water to the side.
2. Core cauliflower and cut into medium florets. Cut off broccoli stems and cut into florets. Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or small strainer and transfer immediately to the ice bath to stop it from cooking. Repeat with the broccoli, cooking for 3 minutes, and shocking in the ice bath. Drain the vegetables very well. Reserve bowl for mixing in step 4.
3. Prepare cheese sauce. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leek and ¾ teaspoon salt and cook, stirring often until the leek is soft, 4 to 5 minutes. Sprinkle the flour over the leek and stir to coat. Add milk and bring to a simmer, over high heat, stirring constantly. Cook until bubbling and thickened, 1 to 2 minutes longer. Remove from heat and stir in cheese and pepper until the cheese is completely melted into the sauce.
4. Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray. Stir panko, the remaining 1 teaspoon oil, paprika and garlic powder in a small dish until evenly moist. Mix the vegetables and cheese sauce together in the reserved bowl. Transfer to the prepared baking dish.

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Broccoli Cauliflower Cheese Bake Noshing With the Nolands

WEBNov 24, 2014 · Mix until well combined. Set aside. Preheat oven to 450F. In a medium-sized casserole dish (8x11") sprayed with …

1. In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
2. Drain and place immediately in ice water. Drain again and place it on paper towels to dry.
3. In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne, salt, and black pepper. Mix until well combined. Set aside.
4. Preheat oven to 450F. In a medium-sized casserole dish (8x11") sprayed with cooking spray, add the broccoli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.

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Broccoli Cauliflower Soup {Easy, Healthy Recipe} – …

WEBMar 1, 2024 · The Directions. Melt the butter in a large pot. Brown the onions with the carrots and seasoning, then stir in the flour. Once the …

1. In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
2. Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
3. Stir in the Dijon. With an immersion blender puree the soup until it is thick and creamy but still has some texture to it. (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Stir in the cheese. Continue stirring until the cheese is melted and the soup is creamy, 2 to 3 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the chowder into bowls, and serve warm, sprinkled with additional cheddar as desired.

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