Shred the vegetables so they are ready to go when you need them.

In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar.

() cooking university healthy food studyblr This recipe was from Budget Bytes written by Beth! (This is NOT my recipe! Just one that I REALLY like and hopefully you will try!)

Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce.

If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.

Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful.Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon). Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot with the bacon grease.Use a slotted spoon to remove the bacon from the pot, leaving the grease behind. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes).Drain the pasta in a colander and set it aside.

Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente).Thaw the broccoli florets and chop them into small bite-sized pieces. Prepare the ingredients before beginning because the process goes quickly once it’s begun.Hello! Sorry for the delay! Here is another healthy college kid recipe that I LOVE!

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