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Because feeding a family of 4 can get expensive, I want to share with you one of my most versatile and budget-friendly dishes in my arsenal.
Coming in at around $10 for a meal, a dinner , this one pot meal packs a serious flavor punch.
Going far beyond the traditional mac n cheese and adding a hefty dose of veggies while it is at it, this is a family favorite for all of the right reasons.
I use a whole wheat pasta for this, real milk and real butter. I do not routinely use margarine, but feel free to if you so choose. I also used what I think is one of the best cheeses out there definitely as far as taste and meltability ( yes, I made that up) goes: Cabot Cheese.
I used broccoli florets here that were fresh but you could also use frozen florets or even spinach or peas here. Do what works for you and your family. Broccoli was on sale so that’s what we used!
Broccoli Mac N Cheese
Inspired by Cooking Light
3 C broccoli florets, lightly steamed
8-16 oz uncooked rigatoni ( I use the whole box, but it depends how ‘cheesy’ you want it)
2 TB butter
2 1/2 TB all purpose flour, I use King Arthur
1 1/2 C reduced-fat milk
4 oz of shredded cheddar cheese, I used a medium Cabot Cheese
4 oz of Seriously Sharp cheddar cheese by Cabot Cheese
1/4 C thinly sliced green onions
1/2 tsp kosher salt
1/4 tsp fresh black pepper, to taste
2 sliced of crumbled bacon, cooked, optional
In a large pot boil the pasta until just al dente and drain. Returning pot to medium heat, add the butter and allow to melt. Add the flour and blend together, cooking it a bit, for 1 minute. Gradually add the milk to the flour mixture and bring to a light boil. Add the cheeses and bring to a smooth, melted consistency. Allow to thicken a bit then remove from heat. Add the onion, bacon (if desired) and the amount of pasta that you want. Fold to incorporate.
