Description
A warm bowl of creamy pasta with tender pasta and vibrant broccoli, perfect for cozy nights.
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, grated (optional)
- Salt and pepper to taste
- 2 cups broccoli, chopped
Instructions
- Cook the Pasta: Start cooking the pasta as directed on the package.
- Sauté the Vegetables: In a large saucepan over medium heat, melt the butter. Add diced onion and cook until tender, about 5-7 minutes.
- Add Garlic and Flour: Stir in the chopped garlic, sprinkling the flour over the mixture. Cook for 1 minute while stirring.
- Create the Sauce: Gradually add the milk, bringing everything to a simmer. Stir continuously until the sauce thickens, about 2-3 minutes.
- Melt the Cheese: Reduce the heat, add the shredded cheddar cheese and stir until it’s melted into the sauce. Season with salt and pepper to taste.
- Incorporate the Broccoli: Toss in the chopped broccoli and let it cook for about 2-3 minutes until just tender.
- Combine It All: Add your cooked and drained pasta to the sauce, mixing everything together until every bite is coated with cheesy goodness.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg