Saucy!

Come on, who doesn’t love cheese sauce!? If you don’t, you just haven’t made this recipe yet.

I love vegetables now, but as a kid I’m sure I wasn’t their #1 fan. I think my Mom made this cheese sauce as a way to get us to eat an excess of veggies. I don’t need to be tricked into eating vegetables anymore, but I still love this cheese sauce. We always had it served with noodles too and it makes an amazing mac + cheese. It’s super rich, and not the healthiest so we didn’t get to eat it very often. A good rule, even today.

The cheese sauce is a little tricky if you’ve never made a roux or a white sauce before, or if you’re me, but it’s awesome. And worth it.

Cheese Sauce w/ Broccoli, Cauliflower // Mac + Cheese

The Ingredient List:

• 1 large head cauliflower
• 1-2 broccoli crowns
• 2 servings of cooked elbow noodles
• 1/2 teaspoons salt + pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups skim milk-warmed
• 2+ cups shredded 2% sharp cheddar cheese

Directions

1. Cook the elbow noodles according to the box, and set aside.

2. Wash and cut the broccoli and cauliflower into medium-sized florets. Use a vegetable steamer and in a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and cook for 5-15 minutes or until veggies are crisp-tender.

2. Meanwhile, in a small saucepan, melt butter; stir in flour until blended and a little brown.

3. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted. 

4. Drain veggies and noodles, pour cheese sauce over top… and dig in!

Mmm. Mac + Cheese! Veggies + Cheese sauce! So versatile!  You can serve this cheese sauce with any vegetable or type of noodle you like. You can even double the cheese sauce recipe and pour it over noodles + throw it in the oven for a traditional mac and cheese. What would you put this cheese sauce on?