broccoli cheddar

Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive

Broccoli Cheddar Baked Potato Recipe by Tasty

potatoes

olive oil

salt

oz cream cheese

cheddar cheese,

½ cup broccoli, chopped

pepper

milk

sour cream,

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Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.

Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.

Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.

In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.

Scoop the potato mixture back into the potatoes and top with cheddar cheese.

Bake an additional 15 minutes until the cheese is melted.

Rich, creamy and cheesy, this Broccoli Cheddar Pasta is comfort food at it&#x27;s best! This family-friendly one-pot meal is everything a Broccoli Cheddar soup promises, and more.  Here&#x27;s a 30-minute dump-and-start recipe for your Instant Pot pressure cooker. Enjoy!

Broccoli Cheddar Pasta in Instant Pot

milk ((I use 2%)(can replace with broth or water))

water

garlic powder

salt (adjust

½ tsp ground black pepper

½ tsp red pepper flakes ((skip or adjust to make this mild))

carrots, shredded ((I roughly chop matchstick carrots))

broccoli florets (heaping cups) ((about 1 large head))

heavy whipping cream

cheddar cheese ((add more or less to suit your taste))

Turn Instant Pot on Saute mode.  This will warm up the milk and water while we are adding ingredients and reduce the pressure building time.  This step is optional though.

Add milk (see notes for substitute), water, pasta, seasonings, carrots and broccoli in the pot.  Stir and close the lid.  Pressure cook for 3 minutes. This time works for medium shell pasta, check notes for different pasta shapes.

After cooking time is up, wait 5 minutes and then manually release the pressure in bursts. What that means is, release pressure 1-2 seconds at a time, then stop. Repeat this till most of the pressure has released and its intensity has gone down.

Open the lid, add heavy whipping cream and shredded cheddar cheese and stir till everything comes together.  By stirring the broccoli florets will further break down and integrate in the sauce. 

If at this point, your pasta looks too dry, add 1/2 cup of boiling water. Add more or less cheese, depending on your preference! 

Recipe :➡️ https://spicecravings.com/broccoli-cheddar-pasta
30-minute dump-and-start recipe for Broccoli Cheddar Pasta in the Instant Pot!

Rich, creamy and cheesy, this Broccoli Cheddar Pasta is comfort food at it's best! This family-friendly one-pot meal is everything a Broccoli Cheddar soup promises, and more. Enjoy!

Here's what you need to make this delicious meal:

1 cup milk (I use 2%)(can replace with broth or water)
2 cups water
½ lb pasta, shells (roughly 2.75 cups) medium shells or macaroni
½ tsp garlic powder
1 tsp salt adjust to taste
½ tsp ground black pepper
½ tsp red pepper flakes (skip or adjust to make this mild)
1 cup carrots, shredded (I roughly chop matchstick carrots)
2 cups broccoli florets (heaping cups) (about 1 large head)
After Pressure Cooking
½ cup heavy whipping cream
1½ cups shredded cheddar cheese (add more or less to suit your taste)

INSTRUCTIONS ➡️: https://spicecravings.com/broccoli-cheddar-pasta

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Thanks for watching!

Dinner in under 30 minutes! Loaded with vegetables and cheese, you'll love this easy, creamy Instant Pot Broccoli Cheddar Soup Recipe!

Broccoli Cheddar Soup

unsalted butter

yellow onion, diced

carrots

oz chicken broth (or vegetable broth)

black pepper

tsp kosher salt

tsp crushed red pepper flakes

cornstarch

sharp cheddar cheese, shredded

Add butter, diced onion, diced broccoli, carrots, chicken...

Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."

Select "High Pressure" or manual and cook for...

Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.

In a small bowl, whisk together cold water...

In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.

Cook for about 3-4 minutes while stirring constantly...

Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.

https://mediavine-res.cloudinary.com/video/upload/pyfftjipttl6fwhuot3n.mp4

Instant Pot Broccoli Cheddar Soup

A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!

Easy Broccoli Cheddar Soup

onion (chopped)

all purpose flour

chicken stock

celery (finely diced)

broccoli

cheddar

salt and pepper

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.

Whisk in flour and cook for about 2 minutes.

Stir in chicken stock and season generously with salt and pepper.

Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.

Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a &#039;soupy&#039; texture)

Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.

Season with salt and pepper and top with more cheddar. Serve.

https://content.jwplatform.com/videos/axNPVZGV.mp4

This Broccoli Cheese Soup is easy, creamy, and a perfect cozy classic. A silky-smooth soup base, little bites of just-right broccoli and carrots, and some sharp creamy cheddar cheese to finish it off.

Basic + Awesome Broccoli Cheese Soup

butter, divided

onion,

garlic,

broccoli stems, chopped (optional)

all-purpose flour

half and half

broth

broccoli florets,

carrot,

salt (more

paprika

Sauté garlic and onion

In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.

Broccoli Cheese Soup Step 1

Build your roux

Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.

Broccoli Cheese Soup Step 2

Add broccoli

When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.

Broccoli Cheese Soup Step 3

Add cheese

Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking &#8211; and yes, it&#8217;s okay to cry tears of cozy joy! This is a happy moment!

Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking - and yes, it's okay to cry tears of cozy joy! This is a happy moment!

Broccoli Cheese Soup Step 4

This has always been my favorite soup and this was such an easy copycat! We dropped from 110 to a high of 70 degrees in the desert today 😳 so that called for sweats and soup for this desert rat! Delish!

I just couldn't help but take a moment to compliment you &amp; your writing style: it's so much fun to read what you write before the actual recipe &amp; how you describe things makes me smile if not chuckle out loud. Usually I thank the Lord for who invented the "jump to recipe" button before pressing it, but I don't feel the compulsion to do that with your blogs. Thanks for sharing your fun personality through your food &amp; writing...keep it up! Definitely looking forward to trying this creamy, cheesy delight! Come on Fall!

Perfect timing to post this recipe for Colorado's first snow day!! Had all the ingredients on hand (all whole milk version) to whip this up after work. Comforting and delicious. This will turn into another "go-to" like so many of your recipes!

I made this yesterday. I only had frozen broccoli and gruyere cheese. Still so very delicious.

So so sooooo good. The whole family - including my 4yo and 18mo loves it!  Your recipes are consistently winners!

I never comment on recipes, but had to for this one. After watching you make this on Instastories yesterday,  I developed a serious broccoli cheddar craving. It's 10 AM, and now I'm trying to use my patience to wait until lunch time to eat a full bowl. I've been stealing spoonfuls for the past 30 minutes. It's so so so so so so good! Thank you for this recipe!!

Okay we made this the very day you posted it and HOLY MOLY comfort food at its finest on a rainy MN fall day.  My five year old declared it his favorite food ever and please cook it every day for the rest of his life, thank you very much 🤣  We doubled it for our family of five, added extra broccoli and carrots, and used all half and half.

There are no words to describe how delicious this soup was! I made it exactly according to the recipe and there wasn’t a drop left after my husband got a hold of it.

I made this tonight. Minimal prep, excellent flavor. Will be making again this fall and winter!

Love this recipe, made it tonight for supper &amp; the family loved it!  Perfect comfort food for a chilly night.

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Yummy. I just finished to prepare the soup. In less than 5 minutes the pot was empty. 3 children nourished and mother happy. Thank you for a simple but tasty recipe.

This is just so delicious. Fall food at it's best :)

Outstanding soup! Perfect for a freak snowy early September snow storm! Thank you

Made the soup for dinner.  It’s a winner!  Simple, creamy, and super tasty!

https://content.jwplatform.com/videos/EWLyQYSD.mp4

Say hello to the ultimate comfort food: Bacon Cheddar Baked Potato! This mouthwatering dish combines crispy bacon, gooey cheddar, and fluffy baked potatoes for a heavenly experience.

Bacon Cheddar Baked Potato Recipe by Tasty

½ cup scallions, chopped

bacon, chopped, divided

butter

Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.

In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.

Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.

https://vid.tasty.co/output/33642/mp4_640x640/1496942439

This delicious vegetarian pot pie recipe is made with an ooey, gooey broccoli cheddar filling then topped with a puff pastry crust and baked to perfection. 

Broccoli Cheddar Puff Pastry Pot Pie

tbsp butter

onion (diced)

tbsp flour

mustard powder

salt (or

oz old/sharp cheddar (shredded)

puff pastry

Cut the ends of the broccoli off and dice into SMALL pieces. Save the stems and stalks for something else. Place three cups of chopped broccoli bits into a microwaveable bowl. Add three tbsp. of water and microwave for 3-5 minutes until vibrant green and tender.

For the Steamed Broccoli

Preheat oven to 350°F.

In a large saucepan on medium heat, melt 2 tbsp. of butter. Add diced onion and sauté for about 5 minutes. Whisk in flour and let cook for about 2 minutes. Slowly whisk in the milk, salt, paprika, garlic powder, and mustard. Keep whisking (the mixture will be quite thick) for a few minutes.

Turn off the heat, and add the shredded cheese.* Fold in the steamed broccoli and stir until combined. Divide the broccoli cheese mixture into two 8 oz. ramekins. Top with puff pastry crust.** Brush the puff pastry with a whisked egg, and cut an X in the middle to ventilate.

Bake for 25 minutes or until the puff pastry is golden brown and crispy to your liking.Let cool for 10-15 minutes before serving (it will be HOT!).Dig in and enjoy!

For the Pot Pie

Broccoli Cheddar Chicken is a healthy one-pot chicken recipe that is the ultimate healthy comfort food and is packed with greens. Broccoli cheddar anything has my heart, but this one-pot or one-pan chicken recipe has to be one of my favorites. It is excellent on its own or on top of brown rice or quinoa.

One-Pot Broccoli Cheddar Chicken

lb Chicken Thighs

Fresh Broccoli Florets

Yellow Onion (diced)

Chicken Stock

Whole milk (or cream)

Sharp White Cheddar Cheese (grated)

Parmesan Cheese (grated)

Extra-Virgin Olive Oil

Garlic Powder

Salt and Pepper (to taste)

Preheat the oven to 400 degrees F. In an oven-safe skillet, over medium heat, add olive oil, chicken thighs, and diced onion. Season with salt and pepper. Cook for 5 minutes on each side, then remove from the pan.

In the same skillet, add 1/2 cup chicken stock, 1/2 cup whole milk or cream, and 1 1/2 cups of the grated cheddar, garlic powder, salt, and pepper. Simmer for 5 minutes over medium-low heat until the sauce begins to thicken slightly.

Add the broccoli florets and stir into the sauce. Then add the chicken thighs and onions into the skillet. Top with the remaining cheddar and the parmesan.

Bake for 15-20 minutes until everything is bubbly and brown, and the chicken is fully cooked through.

I'm getting ready to make this for the second time in a week.  This was a big hit with all four of my kids (10,8,5,2) so tonight I'm going to make rotini pasta to serve with it.  Thank you for an easy, delicious meal my whole family enjoys!

Just came across your YouTube channel. Love it! Awesome content, very knowledgeable and health conscious. Tried three of the recipes and I and my family enjoyed each one of them. Looking forward to more videos. Very impressive young lady.

Panera's Broccoli Cheddar soup in a bread recipe. Focaccia bread oozing with cheddar cheese and fresh broccoli.

Broccoli Cheddar Focaccia Bread

active dry yeast

extra virgin olive oil,

broccoli,

sharp cheddar cheese, grated

Mix the warm water, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Cover mixture with plastic wrap and let rest for 30 minutes.

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Gently add the dough to a greased 9x13 pan then sprinkle half the broccoli and cheddar cheese all over. Fold the dough into thirds and flip lengthwise in the pan and lightly press it into the pan without degassing the dough. Drizzle with olive oil and top with remaining toppings.

Cover with plastic, and let rest for 1 hour.

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 30 - 32 minutes or until lightly golden and the internal temp registers 190°F.

Let rest for 5 minutes, then remove bread from pan, and let cool completely on a wire rack.

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