Here’s another easy weeknight meal for you. This turned out much better than I expected for a last-minute meal. We devoured the left overs which were enough to give us three more meals (one and a half lunches each).
1 package of pasta (14.5 ounces)
2 packages frozen broccoli
3 1/2 cups milk (I usd soy, but it would probably be a bit better with skim)
6 tablespoons flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cups shredded extra-sharp Cheddar cheese
1/2 cup shredded Parmesan cheese (I used the grated cheese, but shredded would have been better)
1 1/2 teaspoons whole wheat Dijon mustard
Start by boiling the pasta according to the directions on the box. When there is about 4-5 minutes left for the pasta to cook, dump in both bags of frozen broccoli.
While the water is boling, start heating 3 cups of the milk. While the milk is cooking, put the rest of the milk, flour, garlic powder, salt, and pepper into a small bowl and whick until combined. When the milk is heated, add the flour mixture to the milk, stirring constantly, until the sauce is thickened.
Once thickened, remove the pan from the heat and add in both cheeses and the mustard. Add the ingredients gradually, so the cheese can melt completely.
Drain the pasta and broccoli. Return both to the pasta pot and add the cheese sauce. Stir until the pasta is thoroughly coated and serve immediately.
I deviated a bit with the cheese and used up some goat cheese that needed to be used up soon. It worked well. I’m sure you can add any kind of cheese you have around.
Word to the wise, after you eat, you might want to clean up immediately. That cheese sauce hardens up mighty fast and sticks to everything it touches. We had to soak our pans to get the cheese off. But, the meal was so good that it was worth it.