2 cups (about 6 ounces) small fresh broccoli florets
3 TBSP unsalted butter
3 TBSP all-purpose flour
1/2 tsp garlic powder
salt & freshly ground pepper
3 cups whole milk
12 ounces sharp white cheddar cheese, shredded
DIRECTIONS
Cook the pasta in a large pot according to package directions. Steam the broccoli while the pasta cooks by placing the broccoli florets in a steamer basket with a lid above the pot during the last 4 minutes of the pasta cooking time.
Drain the pasta then place the drained pasta in a bowl with the steamed broccoli florets and set aside.
Melt the butter in the now empty pot over medium heat.
Stir in the flour, garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.
Slowly pour in the milk and cook, stirring often, until it just begins to boil.
Take the pot off the heat and stir in the cheddar a little at a time until all the cheese is melted and incorporated.
Add the cooked pasta and broccoli in with the sauce and stir to combine.
Taste and season with additional salt & pepper if needed.
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