In an effort to make healthier recipes I decided to try out this Mac & Cheese recipe I found in the Fixate Cook Book. Now with I can’t consume some of the ingredients and I don’t have some of the ingredients on hand. I also have a husband and a 3 yr old so I followed the gist of the recipe. To get the real recipe click the link above or the link below.
I doubled the recipe and whenever I do that, something inevitable goes wrong! I either forget to double something or change the heat in the wrong place or the cook time varies. This time it was 2 of the three. I didn’t have enough cheese to double the cheese and I turned the heat down too soon when making the cheese sauce. It was ok with my mistakes, but next time it will be even better when I do it the right way! It still looks amazingly delicious!
8 oz dry Elbow Macaroni
2 1/2 tbsp Butter
4 tbsp Flour
1 1/2 cups Milk
2 1/2 cups grated Extra-Sharp Cheddar Cheese
2-3 cooked, chopped Chicken Breast
1 bushel of Broccoli
Salt & Pepper to taste
Cook macaroni according to package directions.
Melt butter in a large sauce pan over medium heat.
Add flour and whisk consistently until brown (not burnt).
Slowly stir in milk and whisk consistently until thickened and no lumps.
Reduce heat to low, add cheese and continue whisking until melted.
Add macaroni, chicken, broccoli, S&P, and stir till heated through.