got a request from Nelson (a BB reader) last week to make some homemade mac n’ cheese and what a fantastic idea it was. I really need some mac n’ cheese in my life right about now. Of course, there is the issue of guilt surrounding eating large quantities of cheese, so I added a good dose of broccoli to rationalize it all. Ha. right. But if you don’t want broccoli shells and cheese, just leave out the broccoli, make everything else as directed, and you’ll have a good classic mac n’ cheese.
Making a cheese sauce can be a little bit intimidating at first, but give it a shot. Once you get the hang of it, it’s super easy. The thickening action of the roux is kinda like magic; very mysterious but you gotta learn to trust it. It will thicken.
Sharp cheddar will give your mac the most flavor, but it also tends to “break” the easiest (turn lumpy in the sauce), so I usually use medium cheddar. I also added a little parmesan (another strong cheese) because after tasting the sauce I wanted it even cheesier! I despise a bland macaroni and cheese.
Then there is the hot sauce. I add just a little to add flavor but not really any heat. The hot sauce is completely optional. Many people add dry mustard which has a similar effect on the flavor. It just gives it a little zing. In the end, the cheese sauce is all about tasting and adjusting. And really, who’s complaining about repeatedly tasting cheese sauce? No one.
Post updated 1-5-17
BROCCOLI SHELLS N' CHEESE
Broccoli shells n' cheese is a classic American dish that goes well along side any meal, or as a hearty side dish. 100% real, 100% homemade.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
INGREDIENTS
8 oz. pasta $0.55
1/2 lb. frozen broccoli florets* $0.90
1/2 small onion, about 1/2 cup diced $0.18
3 Tbsp butter $0.33
3 Tbsp all-purpose flour $0.03
2.5 cups milk $0.65
8 oz. 2 cups sharp cheddar, shredded $1.89
1/4 cup grated parmesan $0.24
Salt and pepper to taste $0.05
INSTRUCTIONS
Making a cheese sauce can be a little bit intimidating at first, but give it a shot. Once you get the hang of it, it’s super easy. The thickening action of the roux is kinda like magic; very mysterious but you gotta learn to trust it. It will thicken.
Sharp cheddar will give your mac the most flavor, but it also tends to “break” the easiest (turn lumpy in the sauce), so I usually use medium cheddar. I also added a little parmesan (another strong cheese) because after tasting the sauce I wanted it even cheesier! I despise a bland macaroni and cheese.
Then there is the hot sauce. I add just a little to add flavor but not really any heat. The hot sauce is completely optional. Many people add dry mustard which has a similar effect on the flavor. It just gives it a little zing. In the end, the cheese sauce is all about tasting and adjusting. And really, who’s complaining about repeatedly tasting cheese sauce? No one.
Post updated 1-5-17
BROCCOLI SHELLS N' CHEESE
Broccoli shells n' cheese is a classic American dish that goes well along side any meal, or as a hearty side dish. 100% real, 100% homemade.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
INGREDIENTS
8 oz. pasta $0.55
1/2 lb. frozen broccoli florets* $0.90
1/2 small onion, about 1/2 cup diced $0.18
3 Tbsp butter $0.33
3 Tbsp all-purpose flour $0.03
2.5 cups milk $0.65
8 oz. 2 cups sharp cheddar, shredded $1.89
1/4 cup grated parmesan $0.24
Salt and pepper to taste $0.05
INSTRUCTIONS
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander and set it aside until ready to use.
- Meanwhile, allow the broccoli to thaw. Once partially thawed, chop the florets into smaller, bite-sized pieces, and set them aside to fully thaw while you prepare the rest of the dish.
- While the pasta is cooking, begin the cheese sauce. Finely dice the onion and add it to a sauce pot with the butter. Cook the onion and butter over medium heat until the onions are softened (about 2-3 minutes).
- Add the flour to the butter and onion. The flour and butter will form a paste, or roux. Whisk the roux over medium heat for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste-like flavor.
- Read full recipe here : HOMEMADE BROCCOLI SHELLS N’ CHEESE