Description
A delicious pasta dish with creamy cheese sauce and tender broccoli.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or fettuccine)
- 4 cups water
- 1 teaspoon salt
- 2 cups broccoli florets
- 1 teaspoon olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Use a large pot to cook the pasta until al dente.
- Once cooked, drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the chopped broccoli and season with salt. Stir and cook for a few minutes until the broccoli is slightly tender.
- Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for about a minute to form a roux.
- Gradually pour in the milk, whisking constantly to prevent lumps. Let the sauce cook for a few minutes until it thickens.
- Stir in mustard powder, salt, black pepper, and paprika.
- Reduce the heat to low, then add the shredded cheese. Stir until smooth and creamy.
- Add the cooked pasta to the cheese sauce and mix well.
- Stir in the sautéed broccoli, ensuring even distribution.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
- Serve warm and enjoy the creamy goodness!
Notes
- This dish is best served immediately, but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg