- 1 bag of veggies of your choice – I chose a mixed bag of broccoli, cauliflower and carrots
- 1/4 cup wheat flour
- 3 tablespoons butter
- 3 cups skim milk
- 1 1/2 cups cheddar
- 1 tablespoon parmesan
- garlic powder
- minced garlic
- 1 chicken bouillon cube
- 1 lb penne
Before doing anything, bring a pot of water to a boil.
Once it boils, add your penne and veggies to the pot. These will cook while you start your cheese sauce!
To start the sauce, you will need to melt your butter in a large skillet on medium heat.
As it melts, add your flour and minced garlic and whisk.
This will form a roux which will begin your cheese sauce!
You can see that mine came out a little clumpy. It’s probably because I used, “I Can’t Believe it’s Not Butter,” instead of the real deal. But once I added the milk and whisked vigorously, it smoothed out. No biggie!
After whisking for a few minutes, add your milk.
Whisk this together until combined and add your cheeses and bouillon cube.
Continue to whisk and turn heat down to low. Your sauce will start to thicken.
* I grate my own cheddar. I find that the consistency is much better for melting!
Check your penne and veggies. Once they are tender, strain and add to your cheese sauce!
Stir the penne and veggies to coat with the sauce… mmmmmm