Cooking up some cheeeeeesy goodness!

When it gets a bit colder, I’m going to experiment with all kinds of mac & cheeses. Vegan, baked, four cheeses — you name it, I’m going to (maybe) try it. For now, Jenny and I have had a long day of furniture, mattress and clothes shopping so I’m going to stick with the “classic”.

I first made mac & cheese from scratch in seventh grade Home Economics and funnily enough, I still remember the recipe almost a decade later. Me being me, I tweaked it a bit but it’s still got the outline I learned way back then.


Heavy ingredients. Good thing Jenny drinks milk because I don’t know how well almond milk would taste…


Boiled the pasta and broccoli (not pictured).


Melted the butter and simmering the milk.


Adding the cheese slowly (and then the flour).


Gooey cheese sauce, complete!


Adding in the spices, pasta and then broccoli.


Cheesy heaven or a heart attack.


Macaroni and Cheese with Broccoli
  1. 2 tbsp butter
  2. 4 tbsp milk (approximately)
  3. 1 cup cheddar cheese, chopped/grated (approximately)
  4. 1 1/2 tsp flour
  5. box of pasta shells (about 5 oz)
  6. 1 1/2 cup broccoli, chopped
  7. 1 tsp smoked paprika
  8. 1/2 tsp cayenne
  1. Boil the pasta according to the directions on the box.
  2. Add the broccoli in the last 3 minutes.
  3. Drain and set aside.
  4. In a medium pot on low heat, melt the butter.
  5. Add in the milk and continue stirring for about 5-7 minutes.
  6. Slowly add in the cheese while stirring continuously.
  7. Once the cheese is almost melted, add in the flour.
  8. Stir until smooth and add the spices.
  9. Add in the pasta and broccoli.
  1. Add more/less pasta and broccoli for less/more cheesiness.
snapshots of satiation