Recipe made by: Hannah Iskow
Winter break means hearty, warm meals cooked at home. Not quick grab-and-go breakfasts or simple fall snacks, but for the first time in a while, a true, hot and filling meal. So without further ado, I present to you…tonight’s dinner!
This dish was quick and easy to prepare and the original recipe can be found here. I’ve tweaked the original recipe a bit to what you see below. Enjoy!
Skill Level: So simple. No regrets.
- Make sure to start baking the potatoes before you’re actually hungry!
- Unless you choose to bake your potatoes in the microwave which can be done following these instructions which take about 8 minutes. (THIS IS ALSO AN AMAZING DORM LIFE TIP I’VE USED AT SCHOOL MANY TIMES.)
- Double the recipe for families of four or bigger (or if you’re using larger potatoes).
1 potato for each person eating at your table
2 tablespoons of margarine or butter
- 2 tablespoons of all-purpose flour
- 1/4 teaspoon of onion powder
- 1/8 teaspoon of garlic powder
- 1 cup of milk
- Salt and pepper
- 1 heaping cup of shredded cheddar cheese (though I’m sure any cheese would work)
- 1 cup of cut up, steamed broccoli florets
- Begin baking the potatoes. If you choose to bake them in the oven, you have about half an hour or more before you should start making the sauce. If you choose to bake them in the microwave, start immediately.
- Begin steaming the broccoli florets.
- Melt the butter in a saucepan over medium heat.
- Once melted, whisk in the milk. Continue whisking as you add in both the onion powder and garlic powder.
- Stir in the cheese until it is entirely melted.
- Once the cheese is incorporated, add in the broccoli florets.
- Serve warm over a baked potato and enjoy!