Description
A warm and comforting bowl of cheesy pasta, featuring tender broccoli and a rich creamy sauce, perfect for crisp autumn evenings.
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
- Start by cooking the pasta according to the package directions—feel that comforting scent fill your kitchen!
- Meanwhile, melt the butter in a large saucepan over medium heat. As it begins to foam, add the diced onion and let it sizzle until tender, about 5-7 minutes.
- Toss the chopped garlic into the mix, letting it soften for about a minute before sprinkling in the flour. Stir well and cook for another minute.
- Gradually whisk in the milk and bring the mixture to a gentle simmer, stirring frequently until the sauce thickens, about 2-3 minutes.
- Lower the heat, then add the shredded cheeses—let them melt beautifully into the creamy sauce. Season with salt and pepper to taste!
- Toss in the chopped broccoli, cooking until just tender, about 2-3 minutes.
- Finally, add the cooked and drained pasta to the sauce, mixing everything together until it’s perfectly coated and cozy.
Notes
This recipe can be made ahead; just combine the pasta and sauce when ready to serve. Customize with different veggies or proteins for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg