Broccoli & White Cheddar Mac & Cheese..yum

J

Jasper

Veteran XX
Made this for dinner tonight

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and it was pretty damn good. I should have cut the portions in half and just made a side but I didnt feel like messing with a main while trying a new recipe.

And fuck frozen broccoli when the store had florets on sale for 0.99 LB. I used the whole LB cuz I like broccoli. Used a bamboo steamer which fits over the pot I used for the mac so 2 in 1 :D

Forgot the Pepper Jack so I just added an extra 2oz of the cheddar. The only thing I was unsure of was the roux. He says it should form a paste but mine was a bunch of clumps :shrug:

Measured out the cheeze before I started cooking to bring it up to room temp. When added to the roux/milk mixture it just dissolved.

Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles

Serves 2 as a main dish, 4 as a side

Buy blocks of cheese and grate it yourself. It makes a world of difference! The pre-shredded stuff just doesn’t melt as smoothly. Plus, the more calories you burn shredding cheese, the more mac & cheese you can eat.
Ingredients

3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste
Directions

Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside.

Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain.

Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.

Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.
Click to expand...

:hungry:
 
You have to pay serious attention when making a roux. You have to stir the hell out of it at all times and make sure the temp isn't too hot.
 
That's essentially how I've eaten mac and cheese my whole life. My dad always made the cheese sauce from scratch and threw in whatever the hell he felt like veggie/meat wise, so I never ate the blue box shit. I never saw the appeal of Kraft mac and cheese. I don't think it tastes very good.
 
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