These baked potatoes smothered in a heavenly cheese sauce with broccoli is the stuff a simple Sunday savory dinner is made of, and thankfully, the prep/cook time is pretty simple
It shouldn't be news to anybody that reads my blog regularly that I love baked anything with cheese. Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice
Who doesn't like pasta and melted cheese in front of the TV on a rainy night. Add shredded cheese. I had to make a few adjustments to the recipe like using 2% milk rather than skim, and regular Sargento sharp cheddar cheese because I had just bought milk, and the grocery story was out of reduced-fat sharp cheddar. 25-30 minutesBakedBroccoli Mac n CheeseServes 812 oz high fiber elbows like Ronzoni Smart Taste1 tbsp butter1 tbsp light butter1/4 cup flour1/4 cup minced onion2 cups 2% milk1 cup fat free chicken stock8 oz (whole bag) Sargento shredded sharp cheddarKosher salt and fresh ground pepper to taste12 oz frozen broccoli florets (pre-cut bag is easiest)1/8 cup grated parmesanbread crumbs (enough to cover the entire top)cooking spray*Serve with Grands Buttermilk Biscuits*Cook pasta and broccoli together in a large pot of salted water to al dente (about 6 minutes)Spray a baking dish with cooking spray. Preheat oven to 375°Melt butters in skilletAdd onion and cook over low heat for two minutesAdd flour and cook another minute until well combinedAdd milk and chicken stock, raising heat to medium-high until it comes to a boilCook about 5 minutes until sauce becomes smooth and thickSeason with salt and pepperAdd shredded cheeseRemove from heat and add cheese, mixing well until meltedAdjust salt and pepper to your tastePour into pasta potMix well until pasta in coatedTransfer to casserole dishAdd layer of parmesan cheese and breadcrumbsBake for 15-20 minutes, broil for a minute or two to get the breadcrumbs golden 5 minutes. 12 oz frozen broccoli florets
½ cup sharp cheddar cheese. Add the broccoli to a kitchen towel. ⅓ cup parmesan cheese. Wrap the towel around the broccoli and squeeze out the extra moisture
Add the flour, then the cheese and salt. 1/2 cup butter 3 tablespoons flour 1/2 cup sharp Cheddar cheese, grated salt to taste 1 cup bread crumbs Steps in preparation
(“Second Breakfast” is to early birds what “fourth meal” is to you night owls. A really easy cheese sauce, chock full of broccoli (so you can feel good about yourself) poured over perfect crispy-skin baked potatoes
baked . Although, I almost reached for the Ricotta cheese to create this recipe, I resisted. baked. Instead, Cottage cheese and aged Cheddar were going to complement the Chick Pea this time
When I saw that the baked group was making these maple cupcakes I went out and bought some maple syrup from the Amish at the flea market and knew that I wanted to top them off with this candied bacon recipe that I have been itching to try
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