Broccoli
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk, and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.
It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanate, and sulforaphane, are diminished by boiling but are better preserved by steaming, microwaving, or stir-frying.
Rapini, sometimes called “broccoli rabe”, is a distinct species from broccoli, forming similar but smaller heads, and is actually a type of turnip (Brassica rapa). (Wikipedia)
Ingredients
6 cups water
1 teaspoon salt
2 cups uncooked elbows
8 ounces shredded cheddar
4 ounces shredded mozzarella
1/4 cup butter (1/2 stick)
1 cup milk
1/2 teaspoon seasoned salt
1 half of a teaspoon garlic salt
1/2 teaspoon pepper
2 eggs, beaten
2 cups broccoli, cooked, chopped, fresh or frozen
Directions
To make this mac & cheese casserole with broccoli, heat the oven to 400 degrees. Grease the casserole dish. Cook elbows for 7 minutes, and return to the pot.
Add the cheddar, mozzarella, and butter; stir until butter is melted and well blended.
Stir in milk, season salt, garlic salt, and pepper. Stir in eggs, and broccoli. Spoon in casserole dish.
Bake for 30-40 minutes or until the top is browned.
Enjoy!
Also, try; Chicken & Broccoli Alfredo