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, minced
- 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.
Notes
- Short pasta like penne or rotini works best because it holds the sauce better.
- Freshly grated cheese melts smoother than pre-shredded cheese.
- Do not overcook the broccoli—slight crispness gives the dish better texture.
- Add reserved pasta water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 58 mg