Okay this turned out SO good! I can’t get over how easy this sauce is compared to a roux and how creamy it turns out. The broccoli makes it a one pot kinda meal which is very much my style. It would also be super good with bacon bits or a little ham but has plenty of protein without.
Fueling notes
- Per serving, this recipe has 66 g of carbs, 40 g of protein, and 16 g of fat, 4 g of fiber, and more 2/3 of your daily calcium needs
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs like garlic bread or have a pre-session carb snack if possible.
- Post-workout: Ideally each serving would be paired with an extra 60 grams of carbs (e.g garlic bread, fruit, or dessert) within 1-2 hours of your session for that 3:1 ratio of carbs:protein.
The Stuff
- 1 lb pasta
- 1 teaspoon of salt
- 3, 12-oz cans of evaporated milk
- 4.5 tablespoons of cornstarch
- 1.5 lb shredded cheddar
- Salt and pepper to taste
- 2, 12-oz bags of frozen broccoli
The Steps
- Fill a pot with water and 1 teaspoon of salt and bring to a boil
- Cook pasta and strain while it’s al dente
- While the pasta water is heating, in a large skillet use a whisk to mix cornstarch with about a half cup of the evaporated milk till dissolved
- Whisk in the rest of the evaporated milk and cook over medium-high heat stirring frequently until thick and frothy or around when the pasta is almost done (don’t worry if it isn’t very thick yet)
- Add in cheese and stir until it’s melted and the sauce is smooth
- Add in the broccoli and cook on low until heated through
- Add in the pasta and season with salt and pepper to taste and dig in!
- Makes about 8 servings
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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