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HOMEMADE BROCCOLI SHELLS N’ CHEESE

I got a rèquèst from Nèlson (a BB rèadèr) last wèèk to makè somè homèmadè mac n’ chèèsè and what a fantastic idèa it was. I rèally nèèd somè mac n’ chèèsè in my lifè right about now. Of coursè, thèrè is thè issuè of guilt surrounding èating largè quantitiès of chèèsè, so I addèd a good dosè of broccoli to rationalizè it all. Ha. right. But if you don’t want broccoli shèlls and chèèsè, just lèavè out thè broccoli, makè èvèrything èlsè as dirèctèd, and you’ll havè a good classic mac n’ chèèsè.

Making a chèèsè saucè can bè a littlè bit intimidating at first, but givè it a shot. Oncè you gèt thè hang of it, it’s supèr èasy. Thè thickèning action of thè roux is kinda likè magic; vèry mystèrious but you gotta lèarn to trust it. It will thickèn.

INGRèDIèNTS

  • 8 oz. pasta ($0.55)
  • 1/2 lb. frozèn broccoli florèts* ($0.90)
  • 1/2 small onion, about 1/2 cup dicèd ($0.18)
  • 3 Tbsp buttèr ($0.33)
  • 3 Tbsp all-purposè flour ($0.03)
  • 2.5 cups milk ($0.65)
  • 8 oz. 2 cups sharp chèddar, shrèddèd ($1.89)
  • 1/4 cup gratèd parmèsan ($0.24)
  • Salt and pèppèr to tastè ($0.05)


INSTRUCTIONS

  1. Bring a largè pot of watèr to a boil for thè pasta. Oncè boiling, add thè pasta and continuè to boil until thè pasta is tèndèr. Drain thè pasta in a colandèr and sèt it asidè until rèady to usè.
  2. Mèanwhilè, allow thè broccoli to thaw. Oncè partially thawèd, chop thè florèts into smallèr, bitè-sizèd piècès, and sèt thèm asidè to fully thaw whilè you prèparè thè rèst of thè dish.
  3. Whilè thè pasta is cooking, bègin thè chèèsè saucè. Finèly dicè thè onion and add it to a saucè pot with thè buttèr. Cook thè onion and buttèr ovèr mèdium hèat until thè onions arè softènèd (about 2-3 minutès).
  4. Add thè flour to thè buttèr and onion. Thè flour and buttèr will form a pastè, or roux. Whisk thè roux ovèr mèdium hèat for 1-2 minutès morè taking carè not to lèt it scorch. This slightly cooks thè flour prèvènting thè chèèsè saucè from having an ovèrly flour or pastè-likè flavor.
  5. Whisk thè milk into thè roux until no lumps rèmain. Add somè frèshly crackèd pèppèr to thè saucè. Bring thè mixturè up to a simmèr, stirring oftèn (you may nèèd to raisè thè hèat just slightly). Whèn thè saucè rèachès a simmèr, it will bègin to thickèn. Whèn it is thick ènough to coat thè back of a spoon, it’s timè to add thè chèèsè.
  6. Turn thè burnèr off and whisk in thè shrèddèd chèddar, onè handful at a timè, until it is fully mèltèd in. Nèxt, stir in thè gratèd Parmèsan. Givè thè chèèsè saucè a tastè and add salt, pèppèr, and hot saucè to tastè.
  7. Oncè you havè thè chèèsè saucè sèasonèd to your liking, rèturn thè drainèd pasta to its largè pot, add thè choppèd broccoli, and pour thè chèèsè saucè ovèr top. Stir until èvèrything is combinèd and coatèd in thè wondèrfully chèèsy saucè. Sèrvè hot.
Recipes Adapted From:budgetbytes.com

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