Macaroni & Cheese with Broccoli
Adapted from FIXATE
My family loves pasta, all kinds of pasta, or I should say all kinds of unhealthy pasta, the more butter or cheese sauce the better! So to say I was nervous that this recipe would not go over was an understatment. But to my surprise this recipe was a BIG HUGE HIT! The entire bowl (serves 8) is gone. The recipe in the cookbook is half of what I made below and she adds 3 cups of chopped cooked chicken adding 1/2 red to each serving.
Ingredients:
8 oz Dry Whole Pasta
8 tsp Organic Grass Feed Butter
2 1/2 Cups Grated Extra Sharp Cheddar Cheese
4 Tbsp Whole Wheat Flour
2 1/2 Cup Unsweetened Almond Milk
4 Cups Steamed Broccoli
1 tsp. Himalayan Salt
1/2 tsp. Black Pepper
Directions:
● Cook Macaroni according to package directions
● Melt butter in a large saucepan over medium heat
● Add flour; cook, whisking constantly, for 1 min. or until brown (careful not to let it burn)
● Slowly whisk in almond milk; cook whisking constantly for 1 to 2 min or until mixture thickens and there are no lumps
● Reduce heat to low, add cheese, cook, whisking constantly for 2 - 3 min or until melted
● Add broccoli, salt & pepper - cook for 1 min, until heated through.
8 servings - 1 Cup Each
21 Day Fix Container Count:
1 Yellow - 1/2 Green - 1 Blue - 1 tsp
* I measured my noodles out in a yellow container & my broccoli in a green so that my count was accurate, I like to make sure my containers are on point!
