BROCCOLI SHELLS N' CHEESE

I am so shocked that I was able to actually make this recipe and it actually came out good! Absolutely love this recipe.


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.

INGREDIENTS
  • 8 oz. pasta 
  • 1/2 lb. frozen broccoli florets*
  • 1/2 small onion, about 1/2 cup diced 
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour 
  • 2.5 cups milk 
  • 8 oz. 2 cups sharp cheddar, shredded 
  • 1/4 cup grated parmesan 
  • Salt and pepper to taste 

INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Whisk the milk into the roux until no lumps remain. Add some freshly cracked pepper to the sauce. Bring the mixture up to a simmer, stirring often (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
  6. Turn the burner off and whisk in the shredded cheddar, one handful at a time, until it is fully melted in. Next, stir in the grated Parmesan. Give the cheese sauce a taste and add salt, pepper, and hot sauce to taste.
  7. Once you have the cheese sauce seasoned to your liking, return the drained pasta to its large pot, add the chopped broccoli, and pour the cheese sauce over top. Stir until everything is combined and coated in the wonderfully cheesy sauce. Serve hot.
  8. Get intructions complete @ budgetbytes.com

Comments

Post a Comment

Popular posts from this blog

EGG ROLL SOUP

Image
       This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!!  It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms. You have plenty of options here.  So make this soup your own…and enjoy!! EGG ROLL SOUP INGREDIENTS 1 pound ground pork (or see other alternatives below!) 2 tablespoons olive oil 1 medium white onion, peeled and diced 2 medium carrots, peeled and diced 3 cloves garlic, minced 1 small green cabbage, chopped into bite-sized pieces 6–8 cups chicken or vegetable stock 2 teaspoons ground ginger 1 teaspoon toasted sesame oil optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips) INSTRUCTIONS Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate p
Read more

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Image
Absolutely love, love, love this recipe! I’ve made it twice and am fix’n to make it again!thanks DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE) This slow cooker beef stew is made with Belgium beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food! INGREDIENTS 2 Tbsp olive oil 3-4 lbs boneless beef chuck roast (I usually use the English cut that's flat), cut into 1-2" pieces 1/2 tsp kosher salt 1/2 tsp black pepper 2-3 Tbsp all-purpose flour 1 3/4 cup beef broth 2 large yellow onions, sliced in half, then sliced into thin strips 3 cloves garlic, minced 1 1/2 Tbsp beef base 12 oz dark beer (brown ale is best) 1 Tbsp whole grain dijon mustard 4 sprigs fresh thyme (can substitute with 1/2 tsp dried thyme) 2 bay leaves 2 Tbsp all-purpose flour + 3-4 Tbsp beef broth 12 oz extra wide egg noodles minced fresh parsley, for garnish INSTRUCTIONS Season beef pieces with salt and pepper, then dredge in flour.  Heat a large skillet (cast iron works super wel
Read more

Oreo Cupcakes

Image
  This is a great recipe!. My family thought it was delicious. Oreo Cupcakes Ready for the best Oreo Cupcakes you've ever tasted?! Oreo cupcakes have a rich chocolate cupcake with Oreo cookie chunks and chocolate chips baked into the cake and topped with a fluffy cream cheese frosting and covered with more Oreo cookie crumbles. Ingredients For the cupcakes 1 box triple chocolate cake mix 1 cup vegetable oil 1 box unprepared chocolate pudding 1 cup sour cream 4 eggs 1/2 cup water cup semi-sweet chocolate chips 6 Oreos finely crumbled For frosting 1 package cream cheese softened 4 cup powdered sugar 1 tbsp vanilla 1 container Cool Whip Instructions Preheat oven to 350 degrees. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos. get more instructions @ thenymelrosefamily.com
Read more