Friday, December 9, 2011

Cheddar Cheese Broccoli Pasta

This, my friends, is a dish that I love, and a dish that I semi-bombed. It's always the cheese sauce I mess up. I used milk and cheese, melted them together, but I think the cheese I used was too meltable, because it all congealed together, and I got a big glop of cheese, with some cheesy milk sauce. Oops! Fear not though, it was still delicious, and once I put it in the oven, it seemed to melt over everything. But it's on my to-do list to do over. I will not let this sauce get me down. Any thoughts on a good cheese sauce (like a Mac & Cheese) Sauce, would be great! Here's a picture of my end result.

Pasta, broccoli, cheese sauce (yet to be pin downed), bread crumbs and tomatoes! Baked at 350˙ (or you can use the broiler to make the top crispy and brown. Enjoy!

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1 comment:

  1. "Mistake" can mean a gourmet specialty, as you've nicely reminded us all!

    You might want to consider starting with a thinnish white sauce (go easy on the salt) and add grated or chopped cheese to the warm sauce, then stir a little or alot as desired ... and of course some cheeses work better than others. A blend of cheeses can be delicious, too!