Ooooh, what’s that? Do I feel a bit of a chill in the air? I swear I do. And you know what that means. It’s time to EAT ALL THE CARBS! And I like to add some cheese to my carbs, because my vegetarian diet is the kind that embraces all the cheese.
Just a quick post tonight, as I am still recovering from the awful back to school cold that still has me coughing (I’ve been sick since last Sunday! What is this nonsense?). Naturally my cooking has suffered as a result, but this is the kind of recipe I’ve made so many times, I could make it in my sleep.
- one bunch of broccoli, separated into small florets (one pound? I dunno I just used the whole head I got at the grocery store)
- 2 cups uncooked macaroni (I used small shells)
- 1 tbsp butter
- 1 tbsp flour
- 1.5 cups of 2% milk
- 3 cups grated cheddar cheese, divided
- 1 tsp garlic powder
- salt and pepper
Bring a pot of water to a boil. I always start out by steaming the broccoli first, usually over the pasta pot. Cook just until the stems are tender, but don’t overcook them.
Measure the pasta by filling the casserole dish you want to use about halfway. Then cook the shells in salted boiling water until tender. Drain and set aside.
As the pasta cooks, melt the butter in a small sauce pan over medium heat. Once melted, add the flour and cook for a few seconds. Add the milk and cook over medium-low heat until thickened. Once the sauce has thickened, add 2 cups of the grated cheese, garlic powder and salt and pepper to taste.
Once the pasta, sauce and broccoli are all cooked, mix them in a casserole dish, and top with the remaining grated cheese. Put in the oven and broil until the cheese is bubbly and slightly browned.