Update food_related/broccoli_and_cheese_baked_potatoes.md

food_related/broccoli_and_cheese_baked_potatoes.md

@@ -8,9 +8,6 @@
 - 2 cups broccoli florets, steamed
 - Cheese sauce (prepared from the earlier recipe)
 
-
-
-
 #### Instructions:
 1. **Preparation**:
    - Preheat your oven to 425F.
@@ -45,4 +42,28 @@
 - **Texture Contrast**: For a crunchy twist, sprinkle some toasted breadcrumbs or crushed crackers over the cheese sauce before serving.
 - **Variety**: Mix up the cheese in the sauce, using a blend of sharp cheddar and a smoky gouda for added flavor.
 - **Microwave Tip**: Rotate the potatoes halfway through microwaving to ensure even cooking, especially when cooking multiple potatoes.
-- **Presentation**: Garnish with chopped chives or parsley for a pop of color and freshness.
+- **Presentation**: Garnish with chopped chives or parsley for a pop of color and freshness.
+
+---
+
+**Ingredients**
+- 2 tablespoons butter
+- 2 tablespoons all-purpose flour
+- 1 cup milk
+- 1½ cups shredded sharp or aged Cheddar cheese
+- Pinch of salt
+- Freshly ground black pepper
+
+**Instructions**
+1. **Prepare the Roux:**
+   - Heat a saucepan over medium heat. Add the butter and let it melt completely.
+   - Sprinkle the flour over the melted butter. Whisk continuously for about 1 to 2 minutes or until the mixture turns golden and forms a smooth paste. This is your roux.
+
+2. **Add Milk:**
+   - Gradually add the milk to the roux while stirring with a wooden spoon. Keep stirring to prevent any lumps. Cook for about 3 to 5 minutes, or until the mixture thickens to a sauce consistency.
+
+3. **Melt the Cheese:**
+   - Reduce the heat to low. Add the shredded Cheddar cheese to the saucepan. Stir until the cheese is completely melted and the sauce is smooth, about 2 to 3 minutes.
+
+4. **Season:**
+   - Season the cheese sauce with a pinch of salt and freshly ground black pepper to taste.