• Cheesy Rice


    I finally noticed something so blatantly obvious that I had an epiphany about how to remember how to make a basic cheese sauce.  The majority of the ingredients have identical numbers.  I halved this recipe, so I used ONE tablespoon of butter, ONE tablespoon of flour, ONE cup of milk and eyeballed an overflowing ONE cup of cheese.  The rice or whatever grain or pasta you might want (or a bunch of cooked veggies) to use is double that, so two.  EASY!  My little man wanted his broccoli on the side, so I made this without the broccoli.  It turned out great and was a perfect way to use up leftover rice from the night before.

    From Once A Month Mom


    • 3 cups Broccoli florets (2 cups steamed)
    • 2 Tablespoons Butter
    • 2 Tablespoons Flour
    • 2 cups Milk
    • 3 cups Cheddar cheese, shredded
    • 4 cups Rice, cooked (2 cups uncooked)

    Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.

    Freezing Directions:

    Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.

Comments are closed.