I got a request from Nelson (a BB reader) last week to make some homemade mac n’ cheese and what a fantastic idea it was. I really need some mac n’ cheese in my life right about now. Of course, there is the issue of guilt surrounding eating large quantities of cheese, so I added a good dose of broccoli to rationalize it all. Ha. right. But if you don’t want broccoli shells and cheese, just leave out the broccoli, make everything else as directed, and you’ll have a good classic mac n’ cheese.

Making a cheese sauce can be a little bit intimidating at first, but give it a shot. Once you get the hang of it, it’s super easy. The thickening action of the roux is kinda like magic; very mysterious but you gotta learn to trust it. It will thicken.

Sharp cheddar will give your mac the most flavor, but it also tends to “break” the easiest (turn lumpy in the sauce), so I usually use medium cheddar. I also added a little parmesan (another strong cheese) because after tasting the sauce I wanted it even cheesier! I despise a bland macaroni and cheese.


  • 8 oz. pasta $0.55
  • 1/2 lb. frozen broccoli florets* $0.90
  • 1/2 small onion, about 1/2 cup diced $0.18
  • 3 Tbsp butter $0.33
  • 3 Tbsp all-purpose flour $0.03
  • 2.5 cups milk $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


  1. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander and set it aside until ready to use.
  2. ...................................

for full recipes please see : www.budgetbytes.com


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