Wednesday, October 27, 2010

Macaroni and Cheese with broccoli

This one is all my own recipe, and it makes a lot, so be prepared for leftovers.
6 tbsp butter
6 tbsp flour
a little less than 1/2 gallon of milk
~1 cup sour cream
a splash of half and half
2 lbs sharp cheddar cheese, cut into small pieces or shredded
2 heads of broccoli, cut into florets and chopped small
3 lbs macaroni elbows
seasoned bread crumbs

1) Fill large pot with water, heat on high. Meanwhile, melt butter in another large pot, add flour and stir.

2) Add milk, sour cream, and half and half to the pot with the butter/flour mixture. (Note: the half and half and sour cream aren't necessary, I just had a little in my fridge that needed to be used up. It's fine with just milk.) Stir, and reduce heat to medium-low.

3) By now the pot of water should be boiling. Add the macaroni in. Stir, and cook according to the package instructions. Keep stirring the milk mixture in the other pot, and try to keep it from boiling. If it starts to boil, reduce the heat to low.

4) When the milk mixture gets thick, add the cheese in and stir. Keep stirring often.

5)When the pasta is done, drain it and put it into baking dishes. Sprinkle the broccoli in with the pasta, and add sauce. Stir the sauce in. Top of with bread crumbs, and bake at 350ºF for about 20 minutes, or until the breadcrumbs are nicely browned. ( I used one big foil pan plus 8 little individual sized foil pans, and had some left over.)

This was a really tasty dinner, and it makes tons of leftovers that reheat well. Instead of baking the little pans, I let them cool and froze them. They are now homemade frozen dinners that I can pull out and bake on nights when I'm tired and don't feel like cooking, and are significantly cheaper than buying the premade frozen dinners.

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