Description
A comforting bowl of creamy pasta filled with tender broccoli and a gooey blend of cheeses, perfect for family dinners.
Ingredients
Scale
- 1 pound pasta (gluten-free for gluten-free)
- 3 tablespoons butter
- 1/2 cup onion, diced
- 2 cloves garlic, chopped
- 3 tablespoons all-purpose flour (rice flour for gluten-free)
- 2 cups milk
- 1/2 teaspoon ground mustard
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
- Salt and pepper to taste
- 2 cups broccoli, chopped
Instructions
- Start cooking the pasta as directed on the package.
- Meanwhile, melt the butter in a large saucepan over medium heat.
- Add the diced onion, cooking until tender, about 5-7 minutes.
- Mix in the chopped garlic and sprinkle in the flour, cooking for about 1 minute.
- Gradually pour in the milk while stirring continuously.
- Cook until the sauce thickens, about 2-3 minutes.
- Lower the heat and add in the shredded cheddar cheese.
- Season with salt and pepper to taste.
- Toss in the chopped broccoli and cook until just tender, about 2-3 minutes.
- Add the cooked and drained pasta to the sauce.
- Serve immediately and enjoy!
Notes
Make the cheese sauce in advance; store leftovers in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 495
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg