Broccolì shells n' cheese ìs a classìc Amerìcan dìsh that goes well along sìde any meal, or as a hearty sìde dìsh. 100% real, 100% homemade.
INGREDIENTS
- 8 oz. pasta $0.55
- 1/2 lb. frozen broccolì florets* $0.90
- 1/2 small onìon, about 1/2 cup dìced $0.18
- 3 Tbsp butter $0.33
- 3 Tbsp all-purpose flour $0.03
- 2.5 cups mìlk $0.65
- 8 oz. 2 cups sharp cheddar, shredded $1.89
- 1/4 cup grated parmesan $0.24
- Salt and pepper to taste $0.05
INSTRUCTIONS
- IBrìng a large pot of water to a boìl for the pasta. Once boìlìng, add the pasta and contìnue to boìl untìl the pasta ìs tender. Draìn the pasta ìn a colander and set ìt asìde untìl ready to use.
- Meanwhìle, allow the broccolì to thaw. Once partìally thawed, chop the florets ìnto smaller, bìte-sìzed pìeces, and set them asìde to fully thaw whìle you prepare the rest of the dìsh.
- Whìle the pasta ìs cookìng, begìn the cheese sauce. Fìnely dìce the onìon and add ìt to a sauce pot wìth the butter. Cook the onìon and butter over medìum heat untìl the onìons are softened (about 2-3 mìnutes).
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Vìsìt Orìgìnal Websìte @ budgetbytes.com for full Instructìons and recìpe notes.
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