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Ingredients
- 8 oz whole grain pasta (about 2.5 cups)
- 10 oz frozen broccoli florets (about 2.5 cups)
- 8 oz grated cheddar (2 cups)
- 1 Tbsp butter
- 1 cup evaporated milk
- 1/2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Optional:
- 1 can salmon
- 1 Tbsp hot sauce
Directions
- Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). In the last few minutes of boiling, add in the frozen broccoli. Drain the pasta and broccoli in a colander and set it aside.
- Return the pot to the stove, add the butter and cook on a low heat until melted.
- Add the evaporated milk and spices to the pot. Stir to combine and allow it to heat through without letting it boil.
- Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful.
- Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt and add hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
- Return the cooked pasta to the pot and add more spices if desired. Add any canned fish to add protein to this meal.
Additions & Simplifications
- If your broccoli is fresh or already thawed, add at the end when you combine cheese sauce with cooked noodles.
- You can use any green if you don’t like broccoli! Kale, spinach and chard can also work. If using a tougher green like kale or chard, add it to your boiling water sooner so it has more chance to soften.
- Add (salt free) diced tomatoes for an interesting flavor combination known as umami.
Food Safety Tips
- Safe to store in the fridge for 3 days. Let cool to room temperature before covering and placing in the fridge.
- Freeze up to four months in an airtight, freezer safe container. Cool at room temperature for up to 2 hours before storing.